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1
Preheat the oven to 350F.
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2
Coat a deep, 9-by-13-inch baking pan with the cooking spray.
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3
Cut the corn bread into 3/4-inch cubes, and spread them out on baking sheets.
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4
Toast in the oven until lightly browned, about 10 minutes.
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5
Set aside to cool.
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6
In a large mixing bowl, combine the corn bread cubes, dry bread cubes, and pecans.
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7
In a 10-inch saute pan, melt the butter over medium-high heat.
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8
Swirl to coat the pan; then add the onion and celery.
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9
Saute until soft and lightly browned, about 5 minutes.
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10
Add the thyme, sage, and cayenne, and cook 1 minute longer.
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11
Add to the bread in the bowl.
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12
Mix in the parsley, eggs, and stock.
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13
Gently mix the oysters and their liquor into the corn bread mixture, being careful not to break up the oysters.
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14
Place the stuffing in the prepared pan and bake, uncovered, until the top is lightly browned and crusty, about 45 to 50 minutes.
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15
If you have room in your oven, bake the stuffing while the turkey is roasting.
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16
Otherwise, bake it beforehand and reheat it once the turkey is out.
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17
CRACKED-PEPPER CORN BREAD
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18
MAKES 1 PAN OF CORN BREAD, ENOUGH FOR 8 CUPS OF CUBES
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19
Preheat the oven to 425F.
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20
Coat a 10-inch cast-iron skillet or an 8-inch square baking pan with the cooking spray.
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21
In a large bowl, combine the flour, cornmeal, salt, sugar, baking soda, and cracked peppercorns.
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22
In a small bowl, whisk the eggs and buttermilk together until blended; then add to the dry ingredients.
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23
Stir in the bacon fat or butter.
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24
Pour the batter into the prepared pan, and smooth the top with a rubber spatula.
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25
Bake until the corn bread is golden brown and a toothpick inserted in the center comes out clean, about 25 minutes.
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26
Let cool in the pan for to minutes; then turn out onto a wire rack to cool completely.
