Oyster Stuffing Recipe

"Oyster stuffing is a classic dish on any Northeaster's Thanksgiving table. Contrary to popular belief, oyster stuffing shouldn't taste fishy or like oysters. If done correctly, it is the perfect combination of tender shellfish, savory herbs, and buttery breadcrumbs. It makes for an elevated Thanksgiving stuffing that is easy to cook and will bring a coastal twist to your Thanksgiving dinner. However, as those who have eaten them know, bad oysters can easily ruin a delicious dish."

"How to Choose the Right Oysters Oysters are all about getting the best flavor and texture, as the wrong flavor or texture can turn a tasty dish into a stronger, more fishy dish. Having the freshest oysters possible is key for maintaining the best taste. Live oysters are the best-case scenario and should have tightly closed shells and smell like the ocean, not fishy or sour."

"Different oysters have different textures and flavors, and it is essential to choose the correct one for your dish. Pacific oysters are known for their milder, sweeter taste and are best if you are looking for a more subtle flavor. Eastern oysters, found along the east coast, have a brinier taste but both Pacific and Eastern oysters are good options to cook with."

Oyster stuffing combines tender shellfish, savory herbs, and buttery breadcrumbs for an elevated coastal Thanksgiving side. Freshness and texture of oysters determine final flavor; live, tightly closed oysters that smell like the ocean are ideal. Pacific, Eastern, and Kumamoto oysters each offer distinct sweetness and brininess; smaller oysters are preferable to prevent toughness when cooked. Ingredients include celery, onion, butter, parsley, poultry seasoning, sage, pepper, day-old bread, egg, chicken broth, and shucked oysters. Recipe begins by sautéing celery and onion in butter before combining with bread, seasonings, broth, egg, and oysters.

Read at Alternative Medicine Magazine