Oyster Stuffing

From Saveur magazine November 2000

Serves 8

This is a wonderfully rich, yet simple to make stuffing recipe.

• 2 – 4 cups shucked oysters with their juice
• 10 tablespoons butter
• 4 – 6 cups fresh fine white bread crumbs
• 3 ribs celery, trimmed and finely chopped
• Salt and freshly ground black pepper

Preheat oven to 350 degrees. Put oysters in a colander, set over a bowl and set aside to drain. Reserve juices, and discard any bits of oyster shell left in the oysters.

Melt 8 tablespoons butter in a large, heavy-bottomed skillet over medium-high heat. Add bread crumbs, and fry until crisp and golden, stirring constantly, about 15 minutes. Spread bread crumbs on a baking sheet, and set aside to cool.

In the same skillet, melt remaining 2 tablespoons butter over medium heat. Add celery, and cook until bright green but still crunchy, about 3 minutes.

Mix together bread crumbs and celery in a large bowl; then generously season with salt and pepper. Gently fold in oysters. If stuffing looks dry, add a little of the oyster juice.

If you enjoy the ceremony of spooning steaming hot stuffing out of the turkey then spoon stuffing into turkey, truss, and bake. For a juicier turkey I recommend transfering the stuffing to a buttered baking pan and bake until hot and golden on top, about 30 minutes.

Sourdough-Sage Stuffing

From Saveur magazine November 2000

Serves 12

This sourdough-sage stuffing is not only great for turkey but is well suited for roasted chicken or cornish game hens, as sage is a natural compliment to poultry.

• 16 tablespoons butter
• 3 medium yellow onions, peeled and finely chopped
• 1 head celery, trimmed and finely chopped 1 large bunch parsley, stems trimmed and leaves finely chopped
• 1/2 cup finely chopped fresh sage leaves (about 6 large sprigs)
• Salt and freshly ground black pepper
• 10 cups fine fresh sourdough bread crumbs
• 1/2 cup chicken stock

Preheat oven to 350 degrees. Melt butter in a large, heavy-bottomed skillet over medium low heat. Add onions, and cook without browning, stirring often, until very soft, about 20 minutes. Add celery, parsley, and sage. Generously season with salt and pepper, and cook, stirring often, for 5 minutes more. Remove from heat and transfer to large mixing bowl.

Add bread crumbs to onion/celery mixture and toss until well combined. Add chicken stock, and mix until stuffing is just moist but not packed together. Adjust seasonings to taste.

Spoon warm stuffing into turkey, truss and bake. Or put stuffing in a buttered baking pan, and bake until hot and golden on top 30-45 minutes.