Kitchen Moxy

The history of oyster stuffing dates back to at least 1685, when it was first mentioned in the cookbook The Accomplisht Cook in London. Traditionally, the stuffing was placed under the skin of the bird, a common practice at the time. By 1796, culinary advice suggested stuffing the cavity of the bird instead. Different regions have their own preferred types of stuffing: Southerners often favor pecan, rice, or cornbread; Italians typically include sausage; and Germans enjoy dried fruit, potatoes, and apples. I personally discovered an oyster stuffing recipe many years ago and decided to try it. I am pleased to say that this stuffing is delicious, it does not have a fishy smell or taste. One of its advantages is that it can be served as a standalone dish. For the best flavor, I recommend using fresh herbs whenever possible. Enjoy your cooking experience and the unique taste of oyster stuffing.

SERVES 8—10

INGREDIENTS

• 11 cups ½” cubed white French bread (about 14 oz.)
• 6 slices bacon
• 6 tbsp. butter, melted, plus more for greasing the pan
• 6 shallots, thinly sliced
• 4 celery ribs, thinly sliced
• 40 medium oysters, such as Bluepoint’s shucked (about 1 lb.), with 1 cup of the liquor reserved (I have used canned oysters)
• 1 cup chicken stock
• ¼ cup madeira or port (a sweet wine)
• ⅓ cup chopped flat-leaf parsley leaves
• 2 tbsp. fresh chopped thyme leaves
• 2 tbsp. fresh chopped sage leaves
• ½ tsp. Tabasco (or any hot sauce)
• ¼ tsp. fresh grated nutmeg
• ⅛ tsp. ground cloves
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS

1. Preheat oven to 250˚F.
2. Arrange bread cubes on a baking sheet in a single layer and bake, stirring occasionally, until dried but not browned, about 15 minutes. Remove bread cubes from the oven and let cool.
3. Put bacon into a 12″ skillet; cook over medium-high heat, stirring frequently, until crisp for about 10 minutes. Remove bacon from pan. Reserve 1 tablespoon of grease.
4.  Add 4 tablesopoons of butter to bacon grease and heat. Add shallots and celery, reduce heat to medium, and cook, stirring occasionally, until vegetables are soft, about 10 minutes.
5.  Add oyster liquor, stock, Madeira or port, parsley, thyme, sage, Tabasco, nutmeg, cloves, and salt and pepper. Bring to a boil over high heat and cook, stirring occasionally, for 5 minutes.  Scrape the mixture into a large bowl and stir in the bread cubes and oysters. Set aside to allow the flavors to come together for 10 minutes.
6. Raise the oven temperature to 400˚. Transfer mixture to a buttered 2-qt. oval baking dish and cover with foil. Bake for 30 minutes, remove foil, drizzle with remaining butter, and continue baking until golden brown and crusty, about 15 minutes more. Serve immediately.