Recipes

  Ingredients

• 4 Citarella cornbread, cubed and left out to dry overnight
• 2 Tbsp Citarella olive oil
• 1 cup carrots, diced
• 1 cup onions, diced
• 1 cup celery, diced
• 2 cloves garlic, minced
• 1 Tbsp fresh thyme leaves, minced
• 1 Tbsp fresh rosemary leaves, minced
• 1.5 cups Citarella chicken bone broth
• 1 egg
• 2 dozen shucked oysters
• Salt and pepper, to taste
• Fresh herbs, for garnish

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large skillet over medium heat, add olive oil. Sauté carrots, onions, celery, garlic, and herbs. Cook for 3-4 minutes until beginning to soften; season with salt and pepper and allow to cool slightly.
3. Whisk chicken bone broth with the egg. In a large bowl toss cornbread with oysters and their liquid, cooked veggies, and bone broth egg mixture.
4. Place stuffing mix into a baking dish and bake for 20-25 minutes until golden brown on top.
5. Garnish with fresh herbs and serve alongside your other favorite Citarella sides and enjoy!