By Seth Fera-Schanes
In a city obsessed with oysters, it makes sense these bivalves would find their way into a Thanksgiving stuffing. Also, since New York is such a culinary hub, you can choose to add your favorite oysters from around the country. Included below is a recipe that appeared on The Refined Chef website and was put together by the Florida Department of Agriculture.
The dish builds on a traditional stuffing that your mom would make and incorporates fresh oysters. The recipe is simple to prepare and will be a welcome addition to your family’s Thanksgiving meal. Enjoy.
Serving size: Stuffing for a 4-pound ready-to-cook bird, or 5 cups
Prep time: 15 minutes
Cook time: 40 minutes
12-ounces of your favorite oysters
1/2 cup celery, chopped
1/2 cup onion, chopped
1/4 cup butter
4 cups day-old bread cubes
1 tablespoon fresh parsley, chopped
1 teaspoon sage
1/2 teaspoon salt
1/8 teaspoon poultry seasoning
1/8 teaspoon pepper
Preheat oven to 325 degrees F. Drain oysters; reserve liquor. Remove any remaining shell particles. Chop oysters. Cook celery and onion in butter until tender. Add oysters and oyster liquor to vegetables; cook for 10 minutes. Combine oysters, cooked vegetables, bread cubes and seasonings in a large bowl; mix thoroughly. If stuffing seems dry, moisten with additional oyster liquor. Bake dressing in a greased casserole for 30 minutes or use for poultry stuffing.