Pan-Fried Oyster Dressing

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CHEF JEFFREY COX
SYSCO SEATTLE
SERVES 10

 

Ingredients:

1 gallon container cubed artisan bread
½ lb. butter
¼ cup garlic, minced
2 lb. celery, diced
2 lb. onion, diced
2 Tbsp. sage, rubbed
2 Tbsp. kosher salt
1 Tbsp. plus 4 tsp. white pepper
½ Tbsp. black pepper
1 quart chicken broth
24 small oysters
1 quart buttermilk
1 cup fresh sage, sliced
4 cups cornmeal
1 bsp. salt
1 cup duck fat

 

Directions:
Toast the cubed bread in 350-degree oven. Melt the butter. Place the butter, garlic, celery, onion, rubbed sage, kosher salt, 1 tablespoon white pepper and ½ tablespoon black pepper in a large pot and sauté until sweated. Add the toasted croutons and broth, reduce heat and stir to heat through and mix. Adjust seasoning; croutons should be soft but not mushy. Place mixture in a baking pan and bake, covered, at 300 degrees for 45 minutes. Remove cover and bake 15 minutes longer.
Gather oysters and set up breading station. Combine buttermilk and fresh sage, and place oysters in the mixture. Combine cornmeal, 1 tablespoon salt and 4 teaspoons white pepper. Bread oysters in cornmeal mixture, and reserve.
To serve, panfry oysters in duck fat, working in small batches. Hold warm. Stir dressing and gently fold in oysters; place on serving tray or in a bowl.