Oyster stuffing

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
6-8

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.”

Ingredients

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

Steps

  1. 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.
  2. Transfer to large bowl and add stuffing cubes, oysters, parsley, sage, poultry seasoning, rosemary, thyme, salt and pepper. Stir in 1 cup hot stock.
  3. 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.)

More From FoodService Director

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

FSD Resources