Prep 30 mins
Cook 45 mins
From John Cirillo, 212-972-5337, firstname.lastname@example.org If you are looking for a “pearl” of a stuffing in your holiday bird, the Grand Central Oyster Bar executive chef Sandy Ingber (a.k.a. The Bishop of Bivalves) offers his version of “Oyster Thanksgiving Stuffing from the OB.” The Oyster is located “below sea level” in New York City’s Grand Central Terminal (www.oysterbarny.com). Here is the recipe which yields stuffing for one turkey
- 1 lb loaf white bread, cut into 1/2-inch cubes
- 2 cups medium diced Spanish onions
- 1 cup medium diced celery
- 1 tablespoon chopped garlic
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1⁄4 cup chopped fresh parsley
- 1⁄4 teaspoon ground nutmeg
- 3⁄4 cup chicken stock
- 1⁄4 cup milk
- 2 eggs, beaten
- 24 bluepoint oysters, shucked
- 1) Dry cut bread cubes overnight or toast in a low temp oven until crisp. Melt ½ the butter in a medium skillet. Add onions and celery, cooking until onions are translucent about 5 minutes. Add garlic, sage, thyme and nutmeg; cook for 30 seconds more.
- 2) Combine cooked vegetables with bread cubes, parsley, stock, milk and eggs, mixing gently. Fold in Oysters. Season with salt and pepper. This stuffing can be made up to 2 days in advance. If not stuffing into poultry for roasting, transfer mixture to a large oiled baking dish, dot surface with pats of remaining butter. Take a piece of wax paper and lightly oil both sides and place of top of stuffing. Bake in a 350 degree oven until crisp on top and stuffing temperature reaches 160 degrees.
- 3)Stuffing should be baked on baking dish for about 45 minutes or until brown on top.