4 pounds baking potatoes, washed, peeled, and halved 2 tablespoons unsalted butter, plus more for baking dish 1 onion, finely chopped 2 cloves garlic, finely chopped 1 teaspoon Dijon mustard ¼ teaspoon ground nutmeg 1 cup shredded Gruyère (about 5½ ounces) 1 cup shredded extra-sharp Cheddar 8 ounces cream cheese, softened 2 teaspoons salt 1 teaspoon black pepper 2 cups heavy cream 1 bay leaf ¾ cup grated Parmesan
For the fried onion topping: 1 onion, sliced very thin 2 cups buttermilk 2 cups all-purpose flour 1 tablespoon salt Black pepper to taste 1 to 2 quarts canola oil
Bring a large pot of salted water to a boil. Add potatoes to boiling water, reduce heat to medium, and cook for 15 to 25 minutes or until they are not quite tender. Drain and set aside until potatoes are cool enough to handle.
In a small skillet, melt 2 tablespoons butter over medium heat. Add chopped onion and cook, stirring occasionally, until tender, about 6 minutes. Add garlic, mustard, and nutmeg, stirring about 2 minutes longer, until fragrant. Transfer to a medium bowl and let cool.
Preheat oven to 350°. Generously butter a 9 x 13-inch baking dish and place it on a baking sheet.
Add Gruyère, Cheddar, cream cheese, salt, and pepper to onion mixture and stir until well combined.
Slice potatoes ¼-inch thick. Arrange a third of the potatoes in baking dish, overlapping so there are no gaps, and spread with a third of the cheese mixture. Repeat layering twice, finishing with cheese. Pour heavy cream over potatoes and place bay leaf on top. Bake until cream is mostly absorbed and top is golden brown and bubbling, about 1 hour. Remove bay leaf. Sprinkle top with Parmesan cheese, and bake for an additional 15 minutes or until Parmesan is golden brown. Let cool for 10 minutes before serving. Top with fried onions.
For the fried onion topping: Place sliced onions in a baking dish and cover with buttermilk. Soak for at least an hour. Combine dry ingredients and set aside.
Heat oil to 375°. Place a handful of onions in flour mixture to coat. Place coated onions in a frying basket, or use tongs, and tap to shake off excess flour. Place onions into hot oil. Fry for a few minutes and remove as soon as golden brown. Place fried onions on a wire cooling rack over paper towels to drain. Repeat until all onions are fried.
1 medium-size head green cabbage, shredded (about 4 cups) 1 small head purple cabbage, shredded (about 2 cups) 2 medium carrots, peeled and shredded 1 large Honeycrisp apple, peeled, cored, and chopped 1 cup dried cranberries 1 cup walnuts, chopped 2 green onions, sliced
DRESSING: ¾ cup mayonnaise 3 tablespoons orange juice ¼ cup apple cider vinegar 3 tablespoons granulated sugar 1 teaspoon salt ¼ teaspoon white pepper
In a large bowl, add shredded cabbage, carrots, apple, cranberries, walnuts, and onions. Toss to combine. Set aside.
In a small bowl, combine dressing ingredients. Whisk until smooth. Pour ¾ of dressing over slaw and toss until mixed well. Add remaining dressing if desired. Serve immediately.
2 tablespoons extra-virgin olive oil 2 large apples, cored and cut into 1-inch cubes ¼ cup pecan halves 1 pound kale, de-stemmed and chopped ¼ teaspoon kosher salt ¼ teaspoon red pepper flakes
In a Dutch oven over medium-high heat, add olive oil and sauté apples for 4 minutes. Add pecans to pan and cook for 1 additional minute. Add kale and cook for 3 to 5 minutes or until kale wilts. Season with salt and red pepper. May be served hot or cold.
1 pound thick-cut smoked bacon 2 tablespoons maple syrup, divided 2 pounds fresh Brussels sprouts, trimmed 2 tablespoons balsamic vinegar ½ teaspoon salt Pepper to taste
Preheat oven to 350°. Lay bacon on an ungreased baking sheet and brush with maple syrup. Bake for 10 minutes. Turn bacon slices over and brush with more maple syrup. Bake until crisp, approximately 10 to 15 additional minutes. Drain bacon on paper towels and reserve the drippings.
Increase oven temperature to 425°. Toss Brussels sprouts with 3 tablespoons of reserved drippings, balsamic vinegar, salt, and any remaining maple syrup, making sure that all of the sprouts are evenly coated. Spread them out on a parchment-lined baking sheet and roast for about 20 to 30 minutes, stirring once or twice during the cooking time. Sprouts should be just fork-tender.
Break bacon into pieces and toss in with the sprouts. Season with salt and pepper, and serve immediately.
Roasted Sweet Potatoes, Brussels Sprouts, and Apples
Recipe by Lynn Wells
Yield: 4 to 6 servings.
2 cups brussels sprouts, trimmed and halved (about ¾ pound) 2 medium sweet potatoes, peeled and cut into ½-inch cubes 1 tablespoon olive oil 1 teaspoon kosher salt ½ teaspoon black pepper 4 slices thick-cut bacon,chopped 1 medium sweet onion, chopped 4 cloves garlic, minced (about 2 teaspoons) 2 Granny Smith apples, peeled, cored, and cut into ¾-inch cubes 2 teaspoons chopped fresh thyme or ½ teaspoon dried thyme 1 teaspoon ground cinnamon 2 cups chicken stock
Preheat oven to 475°. Line a baking sheet with parchment paper. In a large mixing bowl, combine brussels sprouts and sweet potatoes. Drizzle olive oil over vegetables and sprinkle with salt and pepper. Toss by hand until oil is evenly distributed. Place vegetables onto baking sheet and roast for 15 to 20 minutes or until tender. Remove from oven and set aside.
In a large heavy-bottom pot or cast-iron skillet, brown chopped bacon on medium-high heat until the fat has rendered, 5 to 8 minutes, stirring occasionally. Remove the bacon and place on a paper towel. Add the chopped onions to the bacon renderings and cook until onions are translucent, about 10 minutes. Add the garlic and stir.
Reduce skillet heat to medium. Add the apples, thyme, and cinnamon to the onion-garlic mixture. Cook for 10 minutes or until the apples are just tender. Add chicken stock, brussels sprouts, and sweet potatoes. Simmer, stirring occasionally, for about 5 minutes. Add additional salt to taste. Pour into a large serving bowl and top with crispy bacon. Serve warm.
3 pounds turnips, peeled and halved 2 tablespoons extra-virgin olive oil 3 tablespoons unsalted butter, melted 2 tablespoons light brown sugar ½ teaspoon dried thyme ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper Fresh thyme sprigs (for garnish)
Place turnips in a stockpot and add cold water until turnips are just covered. Bring water to a boil and cook turnips for 5 minutes. Reduce heat to medium and continue cooking for 10 minutes. Remove turnips from pot and set aside in a bowl to cool.
Preheat oven to 400°. Cut turnips into 2-inch pieces and spread on a sheet pan lined with parchment paper.
In a small mixing bowl, whisk together olive oil, melted butter, brown sugar, thyme, salt, and pepper. Pour dressing over turnips and toss well until completely coated.
Arrange turnips in a single layer and roast for 20 to 30 minutes, turning over halfway through cooking time. Garnish with fresh thyme sprigs.
2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 1 medium sweet onion, quartered and thinly sliced 4 carrots, sliced 1-inch thick 4 small turnips, peeled and quartered 2 medium parsnips, peeled and cut into 1-inch pieces 1 large sweet potato, peeled, quartered, and cut into 1-inch chunks 2 garlic cloves, thinly sliced 2 teaspoons salt ½ teaspoon freshly ground black pepper 1½ cups chicken broth 3 to 4 sprigs fresh thyme 1 Bosc pear, peeled, cored, and cut into 1-inch pieces 1 Golden Delicious apple, peeled, cored, and cut into 1-inch pieces
Preheat the oven to 350°. In a large Dutch oven over medium-high heat, melt the butter and add olive oil. Add the onion, carrots, turnips, parsnips, sweet potato, and garlic. Season with salt and black pepper and cook over high heat, stirring occasionally, until the vegetables begin to caramelize, about 6 minutes.
Add the chicken broth and fresh thyme and bring to a boil. Cover and braise in the oven for 25 to 30 minutes, or until tender.
Remove from the oven, add the pear and apple, and cook over high heat until the liquid is mostly evaporated and the fruit is tender, about 5 minutes. Use a slotted spoon to transfer to a serving bowl and serve.
3 large carrots, peeled and cut into 3-inch pieces 2 parsnips, peeled and cut into 3-inch pieces 2 turnips, peeled and quartered 1 sweet potato, peeled and quartered 2 medium rutabagas, peeled and halved 4 cloves garlic 3 quarts chicken stock 2 teaspoons salt ½ cup heavy cream or whole milk ¼ cup (½ stick) unsalted butter 10 to 12 sprigs fresh thyme 2 to 4 sprigs fresh rosemary 2 bay leaves 4 ounces cream cheese, softened Salt to taste Ground white pepper
Place all of the vegetables and garlic in a large pot and add chicken stock. Season with 2 teaspoons of salt. Bring vegetables to a boil over medium heat, then reduce to a simmer for about 30 minutes or until the vegetables are very tender.
While the vegetables are cooking, combine the heavy cream, butter, and herbs in a pot and heat on low to melt the butter and infuse the herbs into the cream. Do not allow the cream to boil. Remove from heat, cover, and allow to steep until needed. When ready to use, remove the herb sprigs and bay leaves.
Drain vegetables and put them back into a large mixing bowl. Add cream cheese and mash with a potato masher. Gradually stir in the warm cream mixture and mix until the liquid is absorbed and the vegetables are well mashed. Season with salt and pepper. Place the mashed root vegetables in a serving bowl and garnish with thyme sprigs.
2 medium acorn squashes, halved and seeded ½ cup vegetable broth or water 3 tablespoons unsalted butter ¼ cup dark brown sugar 3 tablespoons maple syrup ½ teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground nutmeg ½ teaspoon salt
Preheat oven to 375°. Place squash cut side down in a 13 x 9-inch baking dish; add broth or water. Bake, uncovered, for 45 minutes or until the edges are caramelized and squash is fork-tender.
Drain liquid from pan and turn squash cut side up. In a small saucepan, combine butter, brown sugar, maple syrup, cinnamon, ginger, nutmeg, and salt. Heat on low and stir until sugar dissolves. Pour mixture into squash halves. Bake, uncovered, for 10 minutes or until glaze is heated through and bubbling. Serve immediately.
4 medium acorn squash 2 pounds bulk spicy pork sausage 1 cup chopped sweet onions 3 stalks celery, chopped ½ cup flat-leaf parsley, chopped ½ cup dried cranberries 1 can diced water chestnuts, drained 1½ cups soft bread crumbs 2 large eggs 3 tablespoons whole milk Salt and pepper
Preheat oven to 350°. Halve squash lengthwise; discard seeds. Sprinkle inside of squash with salt and pepper. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high, 10 to 12 minutes or until squash is slightly fork-tender.
Meanwhile, in a large skillet over medium heat, cook and crumble sausage until no longer pink, 5 to 7 minutes. Drain sausage in a bowl lined with paper towels, and reserve 2 tablespoons of drippings.
Using the same skillet, heat drippings on medium heat, and sauté onions and celery for 5 minutes. Add water chestnuts, cranberries, and bread crumbs. Stir until bread crumbs turn light or golden brown. Stir in fresh parsley and add mixture to cooked sausage.
In a small bowl, whisk together egg and milk; add to sausage mixture and toss until moistened.
Turn over squash; fill with sausage mixture. Place stuffed squash onto baking sheet, cover with foil, and bake for 20 to 30 minutes.
1 large butternut squash, peeled, seeded, and cut into ½-inch cubes (about 6 cups) 2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt 2 tablespoons unsalted butter 1 small onion, chopped 3 celery stalks, chopped 1 pound ground pork sausage, cooked and drained 1 large Pink Lady or Honeycrisp apple, cored and chopped ½ teaspoon salt 1 teaspoon dried sage ¾ cup dried cranberries 2 large eggs, beaten Fresh flat-leaf parsley (for garnish)
Preheat oven to 425°. In a large mixing bowl, toss squash with olive oil and salt until evenly coated. Spread out squash in a single layer on a large baking sheet lined with parchment paper. Roast squash for 30 to 40 minutes or until edges are lightly browned. Remove from oven and set aside.
Heat a large skillet over medium to medium-high heat and melt the butter. Stir in chopped onion and celery; cook for about 3 to 5 minutes or until onions and celery are translucent.
Reduce heat to medium to medium-low and add cooked sausage to the skillet. Stir in chopped apple and cook for 3 to 5 minutes or until apples are just soft. Stir in ½ teaspoon salt, sage, cranberries, and roasted squash. Reduce heat and stir to combine. Simmer for 2 more minutes, remove from heat, and set aside.
Add beaten eggs to squash-sausage mixture and toss to incorporate. Transfer mixture into a 9 x 13-inch baking dish prepared with cooking spray and spread evenly into corners.
Reduce oven temperature to 350°. Bake for 30 minutes or until top of squash-sausage mixture is toasted and set. Garnish with fresh parsley.
5 tablespoons unsalted melted butter, plus more to grease the plate A handful of fresh sage leaves of various sizes 2 cups stone-ground cornmeal 1 teaspoon baking powder ¼ teaspoon baking soda ¾ teaspoon salt 1 egg 1½ cups buttermilk
Thickly butter the bottom and sides of your pie plate. Arrange sage leaves face down in a decorative flower fashion starting at the center of the plate, adding a few along the sides.
Toss together dry ingredients in a bowl. In another bowl, whisk together the melted butter, egg, and buttermilk. Make a well in the dry ingredients, add the wet, and stir until mixed. Pour the batter into the prepared baking dish and bake until golden brown, about 25 minutes. To serve, invert onto a platter so that sage leaves face up.
1 tablespoon vegetable shortening ½ cup butter, melted ⅓ cup granulated sugar 2 large eggs, beaten 1 cup whole buttermilk ½ teaspoon baking soda 1 cup yellow cornmeal 1 cup all-purpose flour ½ teaspoon salt
Preheat oven to 375°. Grease a 9-inch cast-iron skillet with vegetable shortening. Place skillet in oven.
In a large mixing bowl, add melted butter and sugar, and whisk to combine. Whisk in eggs and buttermilk. In a separate bowl, add baking soda, cornmeal, flour, and salt. Whisk to combine. Add egg mixture to dry ingredients and stir until just combined with no lumps.
Remove skillet from oven and pour batter into hot skillet. Bake in oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
2 sticks unsalted butter, room temperature ½ cup sorghum syrup ½ teaspoon salt
In a large mixing bowl, combine butter, syrup, and salt until well blended. Serve with cornbread, biscuits, or on pancakes. Store leftover butter in refrigerator for up to 1 week.
2½ cups all-purpose flour 1 tablespoon baking powder 1 teaspoon fine sea salt ¼ cup packed light brown sugar ¾ teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground allspice ½ teaspoon ground mace or nutmeg ½ cup vegetable shortening 1 cup baked sweet potato purée 1 cup heavy cream Additional all-purpose flour, for rolling Country ham, sliced paper-thin
Preheat the oven to 350°. Line a baking sheet with parchment paper or a silicone baking mat.
Mix together the flour, baking powder, salt, brown sugar, cinnamon, ginger, allspice, and mace in a large bowl. Use a pastry blender or your fingertips to work in the shortening until the mixture is crumbly.
Stir together the sweet potato purée and cream in a small bowl. Pour into the flour mixture and stir only until the dough comes together and pulls in all of the dry ingredients.
Pour the dough onto a lightly floured surface and gently knead until smooth and supple, about 8 turns. Roll or pat the dough to a ¾-inch thickness. Stamp out the biscuits with a round cutter. If the dough sticks, dip the cutter into some flour. Push the cutter straight down without twisting so that the biscuits can rise to their full potential. Place the biscuits on the prepared baking sheet. Gather, roll, and cut the dough scraps.
Bake until the biscuits are firm and spring back when lightly touched on top, about 20 minutes. Transfer to a wire rack to cool to room temperature. Store at room temperature in an airtight container overnight before serving. (These biscuits are not great served warm.)
Serve with room-temperature, paper-thin slices of country ham.
1 tablespoon margarine 1 tablespoon flour ½ teaspoon salt ⅛ teaspoon pepper ½ teaspoon sugar ¼ cup milk ½ teaspoon grated onion ½ cup sour cream 2 (14½-ounce) cans snap green beans, drained 1½ cups grated cheese
In a small saucepan, melt margarine, and thoroughly blend in flour, salt, pepper, and sugar. Cook, stirring until bubbling. Blend in milk. Remove from heat. Stir in onion and sour cream until well mixed. Combine sauce with green beans and cheese; turn into buttered 1 1/2-quart casserole dish. Cover with aluminum foil, and bake for 30 minutes at 350º.
1 pound ground sausage, cooked 1 cup heavy cream ½ cup whole milk 1 tablespoon fresh sage, minced 1 tablespoon fresh garlic, minced 8 ounces cream cheese, softened 1 teaspoon salt, divided ½ teaspoon freshly ground black pepper Freshly grated nutmeg to taste, approximately ⅛ teaspoon 1½ pounds russet potatoes, peeled and sliced very thin ½ teaspoon salt, divided 1 cup sharp white Cheddar, shredded ¼ cup grated Parmesan 1 tablespoon unsalted butter, cubed
Preheat oven to 400°. Coat a 2-quart baking dish with butter. In a saucepan, combine cream, milk, sage, and garlic, and bring to a boil over medium-high heat, stirring often. Reduce heat to medium-low, add cream cheese, and stir until cheese has melted. Season with ½ teaspoon of the salt, pepper, and nutmeg, and simmer 10 minutes. Set aside.
Layer half of the potatoes in the prepared dish, making sure to get into the corners; season with ¼ teaspoon salt. Evenly distribute half of the cooked sausage over potatoes. Pour half of the cream mixture over sausage; top with half each of the Cheddar, Parmesan, and butter. Repeat layering, then cover dish with foil.
Bake casserole for 50 minutes; remove foil and continue baking until cheese is golden brown, about 10 to 15 minutes more.
4 cups corn, drained 3 tablespoons flour 2 tablespoons sugar 1 teaspoon salt ¼ teaspoon pepper 2 tablespoons green pepper, chopped 2 eggs 2 cups milk ½ cup butter or margarine
Mix corn, flour, sugar, seasonings, and green pepper. Beat eggs until light. Add to corn mixture. Add milk. Melt butter in 2-quart casserole as you preheat oven to 350°. Tilt casserole dish to coat sides with butter. Stir in corn mixture. Bake for 1 hour or until firm in center.
1 (16-ounce) box elbow macaroni 1 stick salted butter ¼ cup all-purpose flour 2 cups half-and-half, warmed 1 cup 2% milk, warmed 8 ounces cream cheese, cut into small cubes 1 teaspoon salt ½ teaspoon dry mustard ½ teaspoon freshly ground black pepper ¼ teaspoon freshly grated nutmeg 2 large eggs, lightly beaten 2 cups shredded Monterey Jack cheese 2 cups shredded sharp Cheddar cheese, divided
Preheat oven to 350°. Prepare a deep, 9 x 13-inch casserole dish with 1 tablespoon softened butter.
In a stockpot, cook pasta per instructions until just tender. Drain pasta and return to the pot.
In a heavy saucepan, melt remaining butter over low heat. Add flour. Increase heat to medium and stir with a wooden spoon until roux is frothy. Gradually add half-and-half and milk, stirring constantly. Just before liquid begins to boil, reduce heat. Add cream cheese and simmer for 2 to 3 minutes or until cream cheese melts, stirring constantly. Stir in salt, mustard, pepper, and nutmeg. Remove from heat.
While stirring cheese sauce, gradually add beaten eggs, then Monterey Jack cheese and 1 cup of sharp Cheddar. Continue stirring until the cheeses melt.
Pour cheese sauce over cooked pasta and toss until well combined and pasta is covered with sauce. Pour into the prepared casserole dish and sprinkle the remaining sharp Cheddar over the top. Bake for 30 minutes or until bubbling and golden brown.
4 cups dry Pepperidge Farm Herb Seasoned Classic Stuffing mix 3 cups finely crumbled soft bread (such as biscuits, buns, or rolls) or additional Pepperidge Farm mix ½ cup butter 1 medium onion, very finely chopped 2 celery stalks, very finely chopped ½ teaspoon salt ½ teaspoon ground black pepper ½ teaspoon poultry seasoning 1 (12-ounce) can or box cream of chicken soup 3 large eggs 2 to 3 cups richly flavored turkey or chicken broth
Heat oven to 350°. Generously butter or mist with cooking spray a 9 x 13-inch baking dish.
In a large bowl, toss together the stuffing mix and crumbled bread.
Warm butter in a medium saucepan over medium-high heat. Stir in onion and celery and cook until almost tender, about 5 minutes. Stir in salt, pepper, and poultry seasoning, and cook 2 minutes more. Pour into bowl with Pepperidge Farm mixture and toss well.
In a medium bowl, whisk together cream of chicken soup and eggs. Stir into dressing mixture.
Stir in enough broth to give the dressing mixture the consistency of cooked oatmeal. Pour into prepared baking dish.
Bake until set and browned on top, about 45 minutes. Let stand for at least 10 minutes before cutting into squares and serving warm.
Butter for the dish 4 cups coarsely crumbled cornbread, day-old and slightly stale 4 cups cubed country-style white bread, day-old and slightly stale 1½ pounds hot pork breakfast sausage 1½ pounds small sweet potatoes, peeled and diced into ¾-inch pieces 2 medium onions, diced 1 small red bell pepper, diced 3 celery stalks, chopped ¼ cup finely chopped fresh flat-leaf parsley 2 tablespoons chopped fresh sage 1 tablespoon chopped fresh thyme 2 large eggs Finely grated zest of 1 orange (about 2 lightly packed tablespoons) 1½ teaspoons salt ½ teaspoon ground black pepper ½ teaspoon freshly grated nutmeg 1 cup pecan pieces 1½ to 2 cups richly flavored turkey or chicken broth
Preheat oven to 350°. Generously butter a 9 x 13-inch baking dish or mist it with cooking spray. In a large bowl, mix cornbread and bread.
Cook sausage in a large skillet over medium heat until no longer pink, about 8 minutes, crumbling the meat with a spoon. Transfer with a slotted spoon into the bowl with the bread and toss, leaving the drippings in the pan.
Stir sweet potatoes into the drippings and cook until almost tender, 5 to 8 minutes, stirring occasionally.
Stir in onions, bell pepper, and celery. Cook until vegetables are tender, 5 to 8 minutes, stirring often.
Remove from the heat and stir in parsley, sage, and thyme. Stir into cornbread mixture.
In a medium bowl, whisk together the eggs, orange zest, salt, pepper, and nutmeg. Stir into cornbread mixture.
Stir in pecans.
Stir in enough broth to make the dressing very moist, but not so much that there is standing liquid in the bottom of the bowl. Pour into prepared baking dish.
Bake until set and lightly browned on top, about 45 minutes. Let stand for at least 10 minutes before serving warm.
½ cup butter, plus more for the dish 2 medium onions, peeled and chopped 2 celery stalks, thinly sliced 1 sweet apple, cored and cut into ½-inch dice 1 tart apple, cored and cut into ½-inch dice 2 tablespoons fresh thyme leaves 1 tablespoon chopped fresh sage 3 tablespoons finely chopped flat-leaf parsley 1 cup roasted or steamed chestnuts, crumbled 8 cups unsweetened, slightly stale cornbread, cut into 1-inch cubes (see note) 1 teaspoon kosher salt, or to taste ½ teaspoon ground black pepper, or to taste 2 large eggs 1½ to 2 cups richly flavored turkey or chicken broth
Preheat oven to 350°. Generously butter or mist with cooking spray a 9 x 13-inch baking dish or iron skillet.
Melt butter in a large skillet over medium-high heat. Add onions, celery, and a pinch of salt. Cook, stirring often, until mixture begins to soften, about 10 minutes.
Stir in apples and cook, stirring often, until tender, about 3 minutes.
Stir in thyme, sage, parsley, and chestnuts and cook for 2 minutes, stirring often. Pour into a large bowl.
Stir in cornbread. Season with salt and pepper.
In a small bowl, whisk eggs until the whites and yolks are blended, and then stir into the bread mixture.
Stir in enough broth to make the dressing quite moist, but not so much that there is standing liquid in the bottom of the bowl. Pour into the prepared baking dish or skillet.
Cover with aluminum foil and bake for 20 minutes. Remove foil and bake until the dressing is set and lightly browned on top, about 25 minutes longer. Let stand for 10 minutes before serving warm.
Note: If your cornbread is freshly made, spread the cubes in an even layer on a baking sheet and let stand, uncovered, overnight, or pop it into a 300° oven for 10 minutes. The cubes should be firm enough to hold their shape when gently squeezed, but not as dry as croutons.
Butter for the dish 4 cups coarsely crumbled saltine crackers 12 tablespoons butter, melted 3 pints shucked oysters, drained with the liquor reserved ½ cup finely chopped fresh flat-leaf parsley ¾ cup cream 1 teaspoon kosher salt ½ teaspoon ground black pepper 1 teaspoon hot sauce, or to taste 1 teaspoon Worcestershire sauce ¼ teaspoon freshly grated nutmeg
Position a rack in the upper third of the oven. Heat oven to 400°. Butter a deep 10-inch pie plate or shallow 2-quart baking dish.
In a medium bowl, toss together crackers and melted butter. Stir in parsley.
Spread one-third of the crumb mixture over the bottom of the prepared baking dish.
Add half of the oysters and sprinkle with 3 tablespoons of the reserved oyster liquor.
Cover with one-third of the cracker mixture.
Add remaining oysters and sprinkle with 3 tablespoons of reserved oyster liquor.
Whisk together cream, salt, pepper, hot sauce, Worcestershire sauce, and nutmeg. Pour slowly and evenly over the dish.
Cover evenly with remaining cracker mixture.
Bake until the top begins to color and the juices are bubbling around the edge, about 25 minutes.
If the top is too pale, broil until golden brown, about 5 minutes more. Serve hot.