Here's a recipe for Thanksgiving with a local twist. Chef Harper McClure of The Federalist uses Rappahannock River Oysters to make his stuffing. Add on my Turkey wrapped with Bacon, a Sweet Potato Souffle, my Homemade Green Bean Casserole and a Harvest Pumpkin Cocktail and you've got yourself a complete meal.
INGREDIENTS:
1 pint shucked Rappahannock River Oysters
1 onion, minced
2 ea. Leeks (whites only), rinsed and small diced
4 stalks celery, washed and small diced
3 cloves garlic, minced
2 links Andouille sausage, small diced
2 packs unseasoned bread crumbs
2 qts. Chicken stock, warm
1 Tbsp. Italian Parsley, chopped
2 Tbsp. Sage, sliced
1 Tbsp. Thyme, picked and chopped
2 ea. Lemon, only zest
Canola Oil
Kosher Salt
Black Pepper
METHOD:
·
Pre-heat an oven to 375 degrees
·
In a large sauce pan, render the andouille
sausage until slightly crispy, add onions, celery, leeks and garlic and cook
until translucent; add the oysters and their liquor (the juice they’re packed
in), cook until liquor is reduced by 50%
·
Fold the breadcrumbs into the mixture, and use
the warm chicken stock to moisten the breadcrumbs and form a cohesive
“stuffing”; finish with thyme, parsley, sage and lemon zest
·
Put the entire mixture into a 9”x13” casserole
dish and bake at 375 degrees for 20-25 minutes until the top is well-browned;
serve immediately. (This dish can be prepared a day in advance, reserved in the
refrigerator and then baked the following day. Add 20 minutes to the cooking
time to ensure that it is thoroughly heated)
No comments:
Post a Comment