This recipe is private

Grand Central Oyster Bar's Oyster Turkey Stuffing

Diego Isio

By
@Diego

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


Featured Pinch Tips Video

Rating:

 Be the First

Serves:

1 Turkey

Method:

Roast

Ingredients

1
loaf of white bread, cut into 1/2" cubes
2 c
medium diced spanish onions
1 c
medium diced celery
1 Tbsp
chopped garlic
1 Tbsp
chopped fresh sage
1 Tbsp
chopped fresh thyme
1/4 c
chopped fresh parsley
1/4 tsp
ground nutmeg
3/4 c
chicken stock
1/4 c
milk
2
eggs, beaten
24
shucked bluepoint oysters

Directions Step-By-Step

1
Dry 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.
2
Combine 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.

About this Recipe

Course/Dish: Turkey
Main Ingredient: Seafood
Regional Style: American