Oyster And Pecan Stuffing
This is a rich, flavorful and hearty addition to a holiday table. This recipe should be made a day ahead of time so that the flavors of the ingredients will blend thoroughly.
1/4 cup dry vermouth
24 oysters, chopped (save the water)
3 cups stale French bread, cut into cubes
1 stick butter
1 medium onion, chopped
3 green onions, chopped
2 toes garlic, chopped
Pinch dried thyme
Pinch cayenne
1 bay leaf
1/2 cup parsley, chopped
1 cup chopped pecans
1/2 cup seasoned bread crumbs
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Warm the vermouth in a saucepan over medium heat and poach the oysters in it for about eight minutes–until the oysters curl at the edges. Remove from fire and strain out oysters. Reserve on the side.
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In the liquid, soak French bread cubes; when cool, mash up with your
hands. -
In a skillet, melt the butter and saute the onion, green onion, garlic,
thyme, cayenne, and bay leaf until the onions turn translucent. -
Add the cooked oysters and the parsley to the pan and simmer for three to five minutes. Remove from fire and stir into the bread mixture.
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Mix in the chopped pecans and evenly distribute. The mixture should be
fairly loose and wet; tighten it up to a stiff mixture with the seasoned
bread crumbs.
Serves six.
Tom Fitzmorris New Orleans