Alexander Smalls’s Low Country Oyster Cornbread Dressing with Crispy Slab Bacon

One of the most beloved side dishes is also the most contested. Is it called stuffing or dressing? And what’s even the difference between the two? Quite a lot, according to chef, restaurant-owner, and cookbook author Alexander Smalls. From what kind of bread to use, to what kind of protein to add, this holiday dish can look vastly different depending on what part of the country you hail from. Smalls will walk us through how to make a special kind of dressing inspired by flavors from his own childhood: Low Country Oyster Cornbread Dressing with Crispy Slab Bacon.Low Country Oyster Cornbread Dressing with Crispy Slab BaconServes 84 tablespoons (1/2 stick) unsalted butter, plus more for greasing1 cup smoked slab bacon, cut into 1-by-1/3-inch pieces2/3 cup finely chopped Vidalia onion1 large red bell pepper, seeded and finely chopped1 cup grape tomatoes, halved1 cup roasted corn kernels (optional)2/3 cup finely chopped celery1½ tablespoons rubbed fresh sage1¼ teaspoon dried thyme1/2 teaspoon celery seeds5 cups crumbled day-old buttermilk cornbread 4 cups torn white bread, slightly dry toasted18-20 fat oysters (1 pint), shucked with liquor reserved2 cups chicken stock or low-sodium canned chicken broth3 large eggs, well beaten1 teaspoon sea salt3/4 teaspoon freshly ground black pepper1 teaspoon cayenne pepper1 teaspoon grated or ground nutmegPreheat your oven to 375 F and grease a 9- by 13-inch baking dish generously with butter.Spray a cookie sheet with non-stick cooking spray, cover with a layer of aluminum foil, top with a cooking rack and spray that with non-stick cooking spray, too.Arrange the bacon onto the rack in a single layer, leaving space in between each piece.Roast until firm and crispy, about 45 minutes, then reduce the oven to 325 F.Transfer the bacon to a cast-iron pan and sauté over medium heat until very crispy, about 20 minutes.Meanwhile, in a large frying pan, melt the butter over medium heat.Add the onion, bell pepper, tomatoes, corn (if using), celery, sage, thyme and celery seeds, cover with a lid and cook, stirring once or twice, until the vegetables are tender, about 10 minutes; remove from the heat and cool.In a large bowl, toss the cornbread and white bread to combine. Add the bacon and any renderings and toss to combine. Add the cooled vegetable medley and toss to combine.Line a fine-mesh sieve with cheesecloth, place over a 4-cup liquid measuring cup and strain the oyster liquor through it. Add enough stock to equal 2 cups. Add the eggs and whisk to combine, then pour it into the bowl with the bread. Add the salt and pepper, cayenne and nutmeg, and stir to combine.Spoon half of the dressing into the prepared baking dish. Space the oysters evenly over the dressing at least an inch away from the sides of the dish. Spoon the remaining dressing over the oysters, spreading it to the edges of the dish.Bake until the dressing is steaming, and the top is lightly browned, about 1 hour. Let stand for 5 minutes, then serve hot.Recipe by Alexander SmallsFor this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.