Oyster Stuffing Recipe
Nov 14, 2011
The pilgrims did it. MFK Fisher did it. Martha Stewart did it. And you know you’ve always wanted to do it–make an oyster stuffing for Thanksgiving. Why not let this be your year? What better way to celebrate the bounty of the woods and waters? Plus, it just makes sense from a flavor standpoint, adding a savory element to perk up your otherwise moribund breadbomb. Need a good recipe? Well, how about one from Sandy Ingber himself, Executive Chef at Grand Central Oyster Bar for about a zillion years? (Taste it yourself at GCOB on Tuesday, November 22.) Happy T-Day.
Oyster Stuffing for Turkey
Yield: enough stuffing for 1 Turkey
- 1# loaf of white bread, cut into ½” cubes
- 2 cups medium diced Spanish onions
- 1 cup med diced celery
- 1 tbsp chopped garlic
- 1 tbsp chopped fresh sage
- 1 tbsp chopped fresh thyme
- ¼ cup chopped fresh parsley
- ¼ tsp ground nutmeg
- ¾ cup chicken stock
- ¼ cup milk
- 2 eggs, beaten
- 24 pieces of shucked Bluepoint oysters
1) Dry cut bread cubes overnight or toast in a low temp oven until crisp. Melt ½ the butter in a medium skillet. Add onions and celery, cooking until onions are translucent about 5 minutes. Add garlic, sage, thyme and nutmeg; cook for 30 seconds more.
2) Combine cooked vegetables with bread cubes, parsley, stock, milk and eggs, mixing gently. Fold in Oysters. Season with salt and pepper. This stuffing can be made up to 2 days in advance. If not stuffing into poultry for roasting, transfer mixture to a large oiled baking dish, dot surface with pats of remaining butter. Take a piece of wax paper and lightly oil both sides and place of top of stuffing. Bake in a 350 degree oven until crisp on top and stuffing temperature reaches 160 degrees.
This stuffing can keep refrigerated for 2 to 3 days. First remove oysters then transfer stuffing to a microwaveable dish and reheat in microwave to 140 degrees. Add oysters back in to dish a microwave for 1 more minute. Serve immediately.
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