Not Just Thanksgiving Stuffing

Now that it has been a few leftover-filled days past Thanksgiving, I'm sure most of you don't want to hear the words "turkey," "gravy" or "cranberry sauce" until November 2009. But in the spirit of excess that the holiday embodies, I had to share an oyster stuffing recipe that was a hit at our Thanksgiving table. Don't stop reading! It doesn't have to eaten along with the traditional turkey day accoutrements (although it was delicious with the brined, smoked turkey that our host prepared on the grill). The great thing about this recipe is that it has simple, delicious flavors that are a winning combination beside any dish — briny oysters, lightly smoked bacon and fresh hints of sage, thyme and parsley. Use it to dress up a roast chicken dinner, or even serve it alongside a grilled pork tenderloin or holiday ham. However you serve it, it's guaranteed to make everyone at the table thankful, no matter the occasion.


Oyster Stuffing
(8-10 servings)
This recipe is a New England classic, and with a few minor changes, pretty true to the original "Herbed Oyster Stuffing" recipe published in the November 1992 edition of Gourmet Magazine.

Ingredients:

* 2 fresh French baguettes, cut into 3/4-inch cubes (about 12 cups)
* 1/2 lb sliced hickory smoked bacon
* 2 to 3 tablespoons olive oil (if needed)
* 2 medium onions, finely chopped (about 2 cups)
* 1 1/2 cups chopped celery
* 3 tablespoons chopped fresh thyme
* 1 tablespoon finely chopped fresh sage
* 2 cloves of garlic, minced
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 2/3 cup finely chopped fresh flat-leaf parsley
* 1 stick (1/2 cup) unsalted butter, melted
* 16 oz jar FRESH oysters, drained and juices reserved; oysters cut into halves or thirds
* 2 1/4 cups turkey giblet stock or low-sodium chicken broth


Procedure:

  1. Preheat oven to 325°F.
  2. Spread bread cubes in 2 shallow baking pans and bake until golden, 15 to 20 minutes Cool bread in pans on racks, then transfer to a large bowl.
  3. Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towels to drain, reserving fat in skillet. Crumble bacon.
  4. If the bacon doesn't render enough fat, add olive oil. Cook onions, celery, garlic, salt, and pepper in fat in skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Add thyme and sage, and stir another minute or two. Transfer to bowl with bread cubes, then stir in bacon, parsley, butter and stock, seasoning well with salt and pepper (don't forget to taste!).

The recipe can be made up to this step 1-2 days in advance. Cover and refrigerate, and then bring to room temp before putting in the oven.

5. Add chopped oysters, and about 1/2 cup of reserved oyster liquer, making sure to decant so that none of the sandy sediment on the bottom gets into the stuffing.

6. Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered with lid or foil in middle of oven for 30 minutes, then uncover and bake until browned, about 30 minutes more.

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT Clear All

    See More

  • DEGREE

    See More

  • PROGRAM TYPE

  • START TIME

    LOCATION
    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            3 Program(s) Found
            Platt College Oklahoma , Oklahoma City
            • Each campus features a public restaurant where culinary students work under the direction of professional chefs for real-world experience.
            • Hosts Platt College’s Food Fight, a friendly dessert competition for students held once a month.
            • Offers programs in culinary arts, nursing, and healthcare.
            • Accredited by the American Culinary Federation (AFC) and Accrediting Commission of Career Schools and Colleges (ACCSC).
            • 5 campuses in Lawton, North and Central Oklahoma City, Moore, and Tulsa, Oklahoma.
            4 Program(s) Found
            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
            Show more [+]
            5 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]
            1 Program(s) Found

            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            2 Program(s) Found
            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
            Show more [+]