The Washington Post

Oyster Stuffing

Oyster Stuffing 6.000

Mike Morgan for The Washington Post

Nov 13, 2015

Though stuffing per se wasn't on the table at the first Thanksgiving, this dish is designed to honor the Native American tribes of the Northwest, whose skilled fishermen would not only harvest oysters for food but also fashion the oyster shells into weapons.

Mitsitam Native Foods Cafe and Catering executive chef Jerome Grant uses Northwest oysters such as Willapa Bay in the stuffing he makes, but any freshly shucked oysters in liquid will do here. Their brininess offers a nice counterpoint to mildly flavored turkey.

Make Ahead: The baked stuffing can be cooled, covered and refrigerated a day or two in advance. Reheat it, covered, in a 250-degree oven until thoroughly warmed through; uncover for the last 10 minutes, just before serving.


Servings:
6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings

Ingredients
  • 12 tablespoons (1 1/2 sticks) unsalted butter, plus more for the baking dish
  • About 25 shucked oysters, plus their liquid (from a 16-ounce jar)
  • 5 cups (about 8 ounces) cubed rustic country bread or sourdough loaf (crusts removed)
  • 5 cloves garlic, minced
  • 1/2 cup diced white onion
  • 1/2 cup diced celery
  • 1/4 cup chopped fresh thyme leaves
  • 1/2 cup dry white wine
  • Kosher or sea salt
  • Freshly ground black pepper
  • 3 large eggs, lightly beaten
  • 1/4 cup loosely packed flat-leaf parsley

Directions

Preheat the oven to 400 degrees. Grease the inside of a 2-quart (or slightly larger) baking dish, such as an 8-by-8-inch Pyrex, with a little butter.

Strain the oysters, reserving their liquid. Place the oysters in a large mixing bowl with the cubed bread.

Melt the 12 tablespoons of butter in a wide saute pan over medium heat. Once it's foamy, add the garlic, onion, celery and thyme; cook for about 5 minutes, stirring occasionally, until just softened.

Stir in the white wine and oyster liquid; increase the heat to medium-high and bring to a boil, then remove from the heat. Cool to room temperature.

Pour the cooled mixture into the oyster-bread bowl, stirring to moisten. Season lightly with salt and pepper, then stir in the eggs and parsley until well distributed. Transfer to the baking dish; cover and bake for about 35 minutes, then remove the foil and bake for another 10 to 15 minutes, until the top is nicely browned.

Serve warm.

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Recipe Source

From Jerome Grant, executive chef of Mitsitam Cafe and Catering in the Smithsonian's National Museum of the American Indian.

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving (based on 8): 310


% Daily Values*

Total Fat: 21g 32%

Saturated Fat: 12g 60%

Cholesterol: 145mg 48%

Sodium: 290mg 12%

Total Carbohydrates: 19g 6%

Dietary Fiber: 1g 4%

Sugar: 1g

Protein: 9g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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