Like many recipes, this version of stuffing started first as a family favorite before moving into the dining program at this senior living facility in Maryland. “What makes it unique is the use of local products from the Chesapeake Bay, which is very different from your classic stuffing,” says Victor Cirrincione, executive chef. “Oysters give the stuffing an umami, savory flavor that makes it a great combination with turkey and earthy vegetables served at Thanksgiving. It is Colonial in its creation, which makes it a regional favorite from Maryland to Virginia.”
8 tbsp. unsalted butter
4 slices bacon, diced
2 medium onions, diced 1/4-in.
5 stalks celery, diced 1/4-in.
1 tsp. chopped garlic
1 14-oz. package seasoned bread cubes
1 cup shucked oysters with oyster liquor
1/3 cup fresh chopped parsley
1/2 tsp. dried rubbed sage
1/2 tsp. poultry seasoning
1 tsp. crushed dried rosemary
1/2 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. ground black pepper
1 1/2 cups hot turkey or chicken stock, reserve 1/2 cup
- In 12-inch heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in bacon, onion, celery and garlic, and cook, stirring occasionally, until vegetables are soft, 15 to 20 minutes.
- Transfer to large bowl and add stuffing cubes, oysters, parsley, sage, poultry seasoning, rosemary, thyme, salt and pepper. Stir in 1 cup hot stock.
- Preheat oven to 350°F. Butter 3-quart casserole or 9-by-13-inch baking dish. Transfer stuffing to dish and drizzle reserved 1/2 cup stock over top. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.
Recipe by Riderwood (Silver Spring, Md.)