Thanksgiving recipes:Spring Hill's oyster stuffing

Pacific oyster and apple stuffing
by chef Mark Fuller

1 lb day old bread, crust removed, cubed and dried in the oven at 250F
6 oz fresh chorizo, cooked weight. Seek out a really good sausage maker or make it yourself.
1 doz kumomoto oysters, shuck and reserve liquor

2oz unsalted butter
4oz green apple, diced
4oz yellow onion, diced
2oz celery, diced

1oz flat leaf parsley, chopped
½ oz thyme, chopped
24oz turkey or chicken stock including the reserve oyster liquor
1ea egg, whipped
7g kosher salt
2g black pepper, ground

Method:

1) Prepare the day old bread

2) Sautee the sausage in some lightly flavored oil, breaking it apart as it cooks.

3) Place the shucked oysters in a small sauce pot with the reserved liquor and cook gently. Strain the liquor and reserve. Chop the oysters fine.

4) Melt the butter in a separate pan over med-high heat. Sweat the onions, celery and apple.

5) In a large bowl combine the dried bread, chorizo, chopped oysters, sautéed aromatic vegetables and the remaining ingredients.

6) Mix together until the bread has absorbed the liquid and place into a buttered baking dish. Cover with tin foil.

7) Bake in a convection oven at 350F for 25 minutes. Remove the cover and bake for another 10 minutes to crisp the top.

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