Chef notes
This oyster stuffing recipe adds a Maryland twist on a traditional Thanksgiving dish. Living in Maryland, we pull our fresh oysters right out of the Chesapeake Bay. Oysters take on the flavor of the waters they are in, and Maryland's Chesapeake Bay is known for having some of the best in the country. The oysters bring a savory, briny flavor to the stuffing without making it overly seafood-y.
Technique tip: The easiest way to chop the oysters is to snip them in a container using kitchen shears; that way you don't lose their juices to the cutting board. Stuffing can be assembled, chilled and covered 1 day before serving (without oysters and not baked).
Swap option: You can swap pecans for bacon for a different crunchy alternative. Buy your oysters pre-shucked! The stuffing will taste just a good and you won't have the hassle of shucking them yourself. Plus, you'll get the added bonus of oyster liquor which adds even more flavor to the dish.
Ingredients
- 20 oysters and their liquor
- 1 box cornbread mix, preferably Jiffy
- 1 egg
- 1/3 cup milk
- 3 slices thick-cut bacon
- 1/2 cup plus 2 tablespoons unsalted butter
- 2 celery stalks, thinly sliced
- 3 medium shallots, thinly sliced
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 1 tablespoon chopped thyme
- 3 tablespoons chopped flat-leaf parsley
- 3 tablespoons green onion, chopped
- 2 tablespoons dry white wine
Preparation
1.Preheat oven to 400°F.
2.Blend cornbread mix, egg and milk in bowl until smooth. Grease baking pan, add cornbread batter and place in the oven for 25-35 minutes or until golden brown and let cool. Once cool, crumble the cornbread.
3.Place the oysters in a strainer over a bowl to catch the oyster's liquor. Reserve 3/4 cup of the liquor. Chop the oysters into smaller pieces, then in a large bowl, combine them with the crumbled cornbread.
4.Boil a small saucepan of water, add the sliced bacon and cook for 1 minute. Drain and pat dry with a paper towel.
5.Cook the bacon for 1 minute and set aside to cool. When bacon is cool, cut into 1/4-inch bits. Melt 1/2 cup of the butter in a large skillet over medium-high heat. When the foaming dies down, add the bacon, shallot, celery, salt, and season with pepper. Cook, stirring, until soft for 10 minutes. Add the parsley, thyme, reserved oyster liquor and dry white wine. Bring to a boil. Transfer the shallot-herb mixture to the cornbread and oysters and carefully stir together. Set aside for 10 minutes.
6.Transfer the mixture to a greased 1-quart gratin dish, add remaining butter, and bake for about 1 hour until browned and crusty. Sprinkle chopped green onions on top and serve.
