Oyster Stuffing Recipe

November 1, 2017

As always, we had an excellent time on New Day CLE this morning! For those of you looking for our Oyster Dressing Recipe that was featured on the show, here it is! 

 

 

 

 

Oyster Stuffing

Ingredients:

  • 20 shucked oysters with liquor
  • 3 cups coarsely crumbled cornbread (Make according to large box directions and can be made a day ahead.)
  • 3 slices of bacon, chopped
  • 2 large shallots, thinly sliced
  • ½ cup plus 2 tablespoons unsalted butter
  • 2 celery stalks with leaves, thinly sliced   (Hint: substitute fresh fennel for a tasty flavor boost)
  • 1 TBS freshly flat leaf parsley, chopped
  • ½ tsp dried thyme
  • ¼ cup Vermouth

 

Directions:

Pre heat the oven to 350 degrees.

Put the oysters in a strainer over a bowl to catch the liquor. Reserve ¾ cup of liquor and set both aside.

In a large sauté pan, melt ½ cup of butter over medium heat. Sauté the bacon until cooked and then add the shallots, celery or fennel, salt and pepper to taste. Cook until soft- about 10 minutes.

While cooking the herb mixture, rough chop the oysters then place them in a large bowl along with the cornbread crumbles. Mix well.

Finish the herb mixture by adding the reserved oyster liquor, vermouth, parsley and thyme. Bring to a quick boil. Then transfer to the large bowl containing the oysters and cornbread. Stir to combine and set aside for 10 minutes.

Transfer the cornbread mixture to a buttered gratin dish, dot with remaining butter and bake until golden brown and crusty. Approximately 40-45 minutes.

Remove from the oven and serve immediately. Enjoy!

Latest News & Blogs

  • November 1, 2017
    As featured on New Day CLE!
  • November 1, 2017
    We are excited to announce that we now offer catering service options to keep you out of the kitchen and enjoying your party to the fullest.
  • October 31, 2017
    Make room in your freezers and pantries!! The Euclid Fish Holiday Open house will be on Friday, December 8th from 11:00 am to 3:00 pm and Saturday, December 9th from 9:00 am to 1:00 pm.
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