This Thanksgiving we feasted on the usual turkey, gravy, potatoes, sweet potatoes, and cranberry sauce. After the family meal, we went for a walk to the beach, and then we finished the evening off with pie, of course. Our preference is the pumpkin pie. However, my sister’s husband brought a little southern flavor to the stuffing this year with oyster stuffing. We liked this new introduction, found it wasn’t fishy, and that it added some sweetness to the traditional stuffing. We found this oyster stuffing recipe from Epicurious and found it was similar to the dish we sampled.
• 2 loaves Italian or French bread (1 lb total), cut into 3/4-inch cubes (12 cups)
• 2 to 3 tablespoons olive oil (if needed)
• 2 medium onions, finely chopped (2 cups)
• 1 1/2 cups chopped celery
• 3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme, crumbled
• 1 tablespoon finely chopped fresh sage or 2 teaspoons dried sage, crumbled
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2/3 cup finely chopped fresh flat-leaf parsley
• 1 stick (1/2 cup) unsalted butter, melted
• 18 oysters, shucked, drained, and chopped (3/4 cup)
• 2 1/4 cups of low-sodium chicken broth
1. Preheat oven to 325°F.
2. Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 25 to 30 minutes total. Cool bread in pans on racks, then transfer to a large bowl.
3. Cook onions, celery, thyme, sage, garlic, salt, and pepper in skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Transfer to bowl with bread cubes, parsley, butter, and oysters. Drizzle with stock, then season with salt and pepper and toss well.
4. Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.
Overall, we found this oyster stuffing to be a delicious new taste to our traditional take on stuffing. It was not fishy. Instead it was sweet and savory. We look forward to making or sampling this stuffing next Thanksgiving, and we wanted to share.