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Northern California Oyster Stuffing

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CATEGORY CUISINE TAG YIELD
Eggs, Meats California 1 Servings

INGREDIENTS

1 1-pound loaf unsliced sourdough bread, cut into 1-inch cubes (about 16 cups)
3/4 pk (10-oz) ready-to-use fresh spinach, stems removed, leaves coarsely chopped (about 8 generous cups)
2 tb (1/4 stick) butter
1/2 c Minced shallots (about 4)
3 Celery stalks; finely chopped
4 Garlic cloves; minced
2 Jars (8-oz) fresh oysters; drained, coarsely chopped
2 tb Chopped fresh tarragon or 2 teaspoons dried
3 Eggs; beaten to blend
1 1/2 c (about) canned low-salt chicken broth

INSTRUCTIONS

Oyster stuffing is more traditionally associated with the New England
states, but this one teams the shellfish (also common to Pacific waters)
with a classic ingredient from Northern California.sourdough bread. It's an
outstanding rendition of an old-fashioned stuffing.
Preheat oven to 250°F. Divide bread cubes between 2 large baking sheets.
Bake until dry but not colored, about 15 minutes. Transfer bread to very
large bowl. Add spinach to bread.
Melt 1 tablespoon butter in heavy large skillet over medium heat. Add
minced shallots, chopped celery and garlic and sauté until tender but not
brown, about 5 minutes. Stir vegetables into bread mixture. (Can be
prepared 1 day ahead. Cover and refrigerate.)
Melt remaining 1 tablespoon butter in heavy medium skillet over medium
heat. Add oysters and sauté 2 minutes. Mix oysters and 2 tablespoons
tarragon into stuffing. Season to taste with salt and pepper. Mix in eggs.
To bake stuffing in turkey: Mix 1/3 cup chicken broth into stuffing. Fill
main turkey cavity with stuffing. Mix enough chicken broth into remaining
stuffing to moisten (about 1/2 to 3/4 cup broth, depending on amount of
remaining stuffing). Spoon remaining stuffing into buttered baking dish.
Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey
until heated through, about 30 minutes. Uncover stuffing and bake until top
is crisp, about 20 minutes.
To bake all stuffing in pan: Preheat oven to 350°F. Butter 13x9x2-inch
baking dish. Mix 1 1/2 cups chicken broth into stuffing. Transfer to
prepared dish. Cover with buttered aluminum foil and bake until stuffing is
heated through, about 30 minutes. Uncover stuffing and bake until top is
crisp, about 20 minutes.
Makes 8 servings.
Bon Appétit November 1994 ILLUSTRATION: STUART PATTERSON
Posted to EAT-L Digest  by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on
Nov 21, 1997

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