Tuesday, November 13, 2012

Thanksgiving Recipe: Rappahannock River Oyster Stuffing

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.

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

·       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)

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