Oyster Stuffing (2024)

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.

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.

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

Ingredients

Directions

1. Step 1

   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.

   See Also

   Southern Cornbread Dressing With Oysters and Sausage Recipe

2. Step 2

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

3. Step 3

   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.

4. Step 4

   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.

5. Step 5

   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.

6. Step 6

   Serve warm.

Nutritional Facts

Per serving (based on 8)

• Calories

  310

• Fat

  21 g

• Saturated Fat

  12 g

• Carbohydrates

  19 g

• Sodium

  290 mg

• Cholesterol

  145 mg

• Protein

  9 g

• Fiber

  1 g

• Sugar

  1 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

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.

Published November 12, 2015