grand central oyster bar's oyster turkey stuffing
New York—Those looking for a “pearl” of a stuffing in your holiday bird, Grand Central Oyster Bar executive chef Sandy Ingber (a.k.a. The Bishop of Bivalves) offers the opportunity to purchase the classic “Oyster Thanksgiving Stuffing from the OB” for pickup on Tuesday, November 25. Each one-pound portion is priced at $18. Orders may be placed by emailing info@oysterbarny.com, by calling 212-490-6650, or in-person at the Oyster Bar, located “below sea level” in New York City’s Grand Central Terminal (www.oysterbarny.com). Pick up from 12:00 noon to 8:00 PM on the 25th. Please order no later t
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yield
1 Turkey
method
Roast
Ingredients For grand central oyster bar's oyster turkey stuffing
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1loaf of white bread, cut into 1/2" cubes
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2 cmedium diced spanish onions
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1 cmedium diced celery
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1 Tbspchopped garlic
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1 Tbspchopped fresh sage
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1 Tbspchopped fresh thyme
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1/4 cchopped fresh parsley
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1/4 tspground nutmeg
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3/4 cchicken stock
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1/4 cmilk
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2eggs, beaten
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24shucked bluepoint oysters
How To Make grand central oyster bar's oyster turkey stuffing
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1Dry cut bread cubes overnight or toast in a low temp oven until crisp. Melt ½ the butter in a medium skillet. Add onions and celery, cooking until onions are translucent about 5 minutes. Add garlic, sage, thyme and nutmeg; cook for 30 seconds more.
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2Combine cooked vegetables with bread cubes, parsley, stock, milk and eggs, mixing gently. Fold in Oysters. Season with salt and pepper. This stuffing can be made up to 2 days in advance. If not stuffing into poultry for roasting, transfer mixture to a large oiled baking dish, dot surface with pats of remaining butter. Take a piece of wax paper and lightly oil both sides and place of top of stuffing. Bake in a 350 degree oven until crisp on top and stuffing temperature reaches 160 degrees.
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