Recipe - Northern California Oyster Stuffing

1 1pound loaf un cut or sliced up
sourdough bread, cut into
1inch cubes (about 16
cups)
Three fourths pack (10oz) readytouse fresh
spinach, stems removed,
leaves coarsely chopped
(about 8 generous cups)
2 tablespoon (One fourth stick) butter
One half cup Minced shallots (about 4)
3 Celery stalks; finely
chopped
4 Garlic cloves; minced
2 Jars (8oz) fresh oysters;
drained, coarsely chopped
2 tablespoon Chopped fresh tarragon or 2
teaspoons dried
3 Eggs; beaten to blend
1 One half cup (about) canned lowsalt
chicken broth

Oyster stuffing is more traditionally associated with the New England
states, but this one teams the shellfish (also common to Pacific waters)
with a classic ingredient from Northern California—sourdough bread. It's an
outstanding rendition of an oldfashioned stuffing.

Preheat oven to 250°F. Divide bread cubes between 2 large baking sheets.
Bake until dry but not colored, about 15 minutes. Transfer bread to very
large bowl. Add spinach to bread.

Melt 1 tablespoon butter in heavy large skillet over medium heat. Add
minced shallots, chopped celery and garlic and sauté until tender but not
brown, about 5 minutes. Stir vegetables into bread mixture. (Can be
prepared 1 day ahead. Cover and refrigerate.)

Melt remaining 1 tablespoon butter in heavy medium skillet over medium
heat. Add oysters and sauté 2 minutes. Mix oysters and 2 tablespoons
tarragon into stuffing. Season to taste with salt and pepper. Mix in eggs.

To bake stuffing in turkey: Mix 1/3 cup chicken broth into stuffing. Fill
main turkey cavity with stuffing. Mix enough chicken broth into remaining
stuffing to moisten (about One half to Three fourths cup broth, depending on amount of
remaining stuffing). Spoon remaining stuffing into buttered baking dish.
Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey
until heated through, about 30 minutes. Uncover stuffing and bake until top
is crisp, about 20 minutes.

To bake all stuffing in pan: Preheat oven to 350°F. Butter 13x9x2inch
baking dish. Mix 1 One half cups chicken broth into stuffing. Transfer to
prepared dish. Cover with buttered aluminum foil and bake until stuffing is
heated through, about 30 minutes. Uncover stuffing and bake until top is
crisp, about 20 minutes.

Makes 8 servings.

Bon Appétit November 1994 ILLUSTRATION: STUART PATTERSON

Posted to EATL Digest by Leon & Miriam Posvolsky miriamp@POBOX.COM on
Nov 21, 1997