Oyster Stuffing

I grew up with this stuffing. My aunt always hosted very elegant Thanksgivings. We may have watched football, but we dressed up and sat around a formal dining table dripping with fine china and gorgeous centerpieces. My aunt’s mother-in-law, a stately woman from the South via the Midwest, contributed this stuffing. Besides the turkey, it was my absolute favorite. Though simple and straightforward, there’s a rich and deep undercurrent to this dish that in many ways personifies my memory of Grandmother Iva. I’ve had to figure this recipe out over the years, as I never got hers. I have tried iterations that include sausage and sage, but I think they over power the luxe umami of the oyster. This version most approximates the clean, unabashed joy of having a cracker and an oyster. I’ve added hot sauce though, because as a Southern girl, I never have oysters without it. Enjoy!

INGREDIENTS

Serves 8-10.

3 8oz cans of raw oysters (available at most seafood markets and counters at grocery stores)

3 celery stalks

4 scallions

1/2 bunch of parsley

3 cloves of garlic

1 1/2 sticks of unsalted butter or 6oz

2 cups of unsalted chicken stock or bone broth

1 chipotle pepper plus a tablespoon of the adobo sauce or 2 tablespoons of your favorite hot sauce

Optional Cooking Spray

DIRECTIONS

Leave the baguettes out overnight so they get stale. If you must use them fresh, then slice the baguettes and toast in the oven on sheet pans at 275° for about 45 minutes.

* * * *

Preheat oven to 350° and spray or grease a 9x13in baking pan.

Working in batches, tear a part the baguettes and pulse in a food processor. You’re looking for 3/4 inch thick bites. Don’t overload the processor or over pulse lest you turn the bread to crumbs. There will be crumbs at the bottom of the bowl though, and definitely keep them! It’s all good.

Transfer cubed bread to a large mixing bowl, and set aside.

Now, chop all the aromatics. Slice the celery ribs length wise, and then cut into 1/8 inch moons. Mince the garlic, and finely chop the parsley and green onions. Set aside.

Now it’s time to get messy! Pop open the oysters, and strain over a bowl to reserve the oyster liquor.

Using a clean, preferably plastic cutting board, coarsely chop the strained oysters and stir into the breadcrumbs. Set aside.

In a sauce pan over medium-low heat, melt 1 and 1/4 sticks of butter or 10 tablespoons. Once it’s done bubbling but before it gets brown! add the chopped celery and onions and stir. Season liberally with salt and pepper and let cook about 5 minutes to soften the celery. Add the garlic and the parsley and stir.

Add 2 cups of stock and a 1/4 cup of oyster liquor, and bring up to a gentle boil. If using chipotle, mince, and add it plus a heaping tablespoon to the pot and stir, or just stir in hot sauce. Turn off heat and let cool about 5 minutes.

Pour the butter mixture over the bread and oysters and gently fold it all together. Season lightly with more salt and pepper.

Transfer mixture to your baking pan, and spread evenly. Using the remaining butter, dot the stuffing generously.

Bake in the oven for 45 minutes or until the bread is golden brown.

Sprinkle with more chopped parsley and enjoy! This dish is fine room temp, but is much better heated up just before serving. Happy Thanksgiving!

Find the story that inspired this recipe HERE.