Grand Central Oyster Bar Oyster Stuffing For Thanksgiving
- 1# loaf of white bread, cut into 1/2" cubes
- 2 cups medium diced Spanish onions
- 1 cup med diced celery
- 1 tbsp chopped garlic
- 1 tbsp chopped fresh sage
- 1 tbsp chopped fresh thyme
- 1/4 cup chopped fresh parsley
- 1/4 tsp ground nutmeg
- 3/4 cup chicken stock
- 1/4 cup milk
- 2 eggs, beaten
- 24 pieces of shucked Bluepoint oysters
- 1) Dry cut bread cubes overnight or toast in a low temp oven until crisp. Melt 1/2 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.
loaf, spanish onions, celery, garlic, fresh sage, thyme, ubc, ubc, chicken stock, ubc, eggs, oysters
Taken from www.epicurious.com/recipes/member/views/grand-central-oyster-bar-oyster-stuffing-for-thanksgiving-52947681 (may not work)