Cornbread Stuffing With Oysters And Andouille

• 1 recipe cornbread or two (8-1/2-ounces each) boxes cornbread mix, prepared, cut into 1-inch cubes, dried (about 8 cups)
• 2 tablespoons vegetable oil, plus more for greasing
• 1/2 pound andouille sausage, sliced into 1/2-inch half-moons
• 1 medium onion, finely chopped
• 3 celery stalks, finely chopped
• 1 red bell pepper, finely chopped
• 2 jalapenos, seeded, minced
• 3 cups chicken stock
• 3 large eggs, lightly beaten
• 1 pint oysters, drained, coarsely chopped
• 1 bunch scallions, coarsely chopped
• 1/2 cup chopped flat-leaf parsley
• 2 teaspoons salt
• 1 1/2 teaspoons black pepper
• 1/4 to 1/2 teaspoon black pepper
• 1 1/2 teaspoons poultry seasoning
• 1/2 teaspoon dried oregano
• 1 tablespoon chopped fresh thyme

1. Grease a 9-by-13 baking dish with vegetable oil. Heat the 2 tablespoons oil in a large skillet over medium heat. Add andouille, onion, celery, bell pepper and jalapenos. Cook, stirring, for 5 to 8 minutes, until the vegetables begin to soften. Remove from heat.
2. Preheat oven to 350 degrees.
3. In a large bowl, combine cornbread with stock. Add cooked vegetables, eggs, oysters, scallions, parsley, salt, pepper, cayenne, poultry seasoning, oregano and thyme. With your hands mix all ingredients well. Transfer mixture to the prepared baking dish. Cover with foil and bake 1 hour.
4. Remove baking dish from oven, uncover, bake another 20 minutes, until the top of the stuffing is golden brown and crusty. Remove from the oven; let sit at least 15 minutes before serving.
5. Leftovers can be refrigerated for 1 or 2 days.

recipe cornbread, vegetable oil, sausage, onion, celery stalks, red bell pepper, jalapenos, chicken stock, eggs, oysters, scallions, flatleaf, salt, black pepper, black pepper, poultry seasoning, oregano, thyme

Taken from www.epicurious.com/recipes/member/views/cornbread-stuffing-with-oysters-and-andouille-52561091 (may not work)