Rhody Recipe: Oyster Stuffing

This holiday sea-son, it’s okay to be a little salty at the dinner table. Feast like a fisherman and substitute traditional stuffing for oyster stuffing from the kitchen of RI Seafood. With more than 80 oyster farms throughout the Ocean State, there are ample ways to find locally harvested oysters. Look for fresh herbs and more at wintertime farmers markets, too.

Ingredients

• 1 medium yellow onion, diced
• 1 bunch of curly-leaf parsley, chopped
• 3 stalks of celery, diced
• 2-4 leaves of sage, chopped
• 2 stems of fresh oregano, remove stems and chop
• 2 stems of fresh thyme, remove stems and chop
• Garlic to taste, minced
• Salt to taste
• 7 tbsp white wine
• 5 tbsp cooking sherry
• 7 tbsp chicken stock
• 2 tbsp olive oil
• 8-10 brown mushrooms, diced
• 2 oz can of black olives, drained and chopped
• 12 oz bag of breaded and cubed stuffing (or make your own)
• 12 local oysters
• ¼ cup parmesan cheese

Steps

1. Preheat oven to 375°
2. Add olive oil to a large pan. Over medium heat, add in diced onion, chopped parsley, celery, white wine, cooking sherry, and chicken stock. Cook until translucent. While cooking, add the oregano, sage, thyme, and garlic to the mixture. Lightly salt to enhance the flavors.
3. Add mushrooms and black olives to a separate large mixing bowl.
4. Wash and shuck 12 oysters, remove them from the shell and add to the bowl.
5. Once the onions and celery are translucent, remove the mixture from the pan and add all ingredients to the same large mixing bowl. Mix to combine.
6. To the bowl, add in cubed bread stuffing mix (store bought or homemade), and parmesan cheese (optional).
7. Mix all ingredients together and spoon it into a casserole dish.
8. Top the mixture with about three tablespoons of each chicken stock, wine, and sherry to prevent it from drying out as it bakes.
9. Cover and bake at 375° for 20 minutes. Add about two more tablespoons of chicken stock and wine and bake for 20 minutes, remove lid and cook for additional 10-15 minutes to crisp the top. 
10. Remove from the oven and cool slightly.
11. Serve at your next holiday feast and be a little salty!

How to Shuck an Oyster

1. Secure oyster in towel to keep it still and secure.
2. Work an oyster knife into the hinge of the shell at the bottom where the two shells come together.
3. Twist and pry until you feel the shells separate.
4. Rotate oyster knife to open shell and free oyster from the muscle on the bottom shell.