Their use included recipes for oysters mixed with bread and seasonings used to stuff fowl, fish, mutton, calves, rabbits, and pigs. With a multitude of references in British cookbooks published throughout the 17th and 18th centuries, oysters were a popular ingredient. Pull up a chair for a brief history lesson that’s sure to leave you hungry for a bowlful of the good stuff.įound in brackish coastal waters throughout the world, oysters have been a cultivated food item for at least 2,000 years. Is combining ocean fare with Thanksgiving stuffing a completely foreign notion to you? That’s cool. It turns out that the combination of rustic, yeasty sourdough bread, mild oniony leeks, and bright, minerally oysters is certainly something to give thanks for. We’ve even veered into tasty vegan stuffing territory.īut oyster dressing presented a deep dive to investigate a Southern staple we had yet to conquer. We’ve roasted garlic and chopped up dried fruit of every kind. We’ve plumped dried porcini mushrooms in prosecco and tossed them into the mix. I admit that adding seafood to a classic stuffing was once a foreign concept to me as well.Įvery Thanksgiving, my dad and I experiment with new ingredients for the starchy side. If you were iffy about oyster dressing before, I bet the above description made you come out of your shell. The crusty bread absorbs all the goodness of the stock, oyster liquor, and fortified wine, with an airy bounce that melts onto your tongue and crispy edges. Today’s recipe mingles briny oysters with butter-drenched bread cubes and a splash of crisp, dry sherry for a Thanksgiving dressing so delicate and flavorful you’ll wonder why we shellfishly kept it to ourselves until now.Įvery bite radiates with a subtle hint of salinity from the seafood and a slight sweetness from the leeks. You don’t need a Southern twang to whip up this coastal crowd-pleaser.
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