A Pearl of a Turkey Stuffing: Grand Central Oyster Bar Executive Chef Sandy Ingber Shares Recipe

Nov. 16, 2009 - PRLog -- With Thanksgiving just over a week away, home chefs still seeking to enliven their bird, look no further than the Grand Central Oyster Bar executive chef Sandy Ingber, who has a stuffing recipe for oyster lovers  which is sure to give everyone’s turkey and all the trimmings a “pearl” of a flavor. It’s fast and easy with readily available ingredients.

Oyster Stuffing for Turkey from the Grand Central Oyster Bar
 
Yield: enough stuffing for 1 Turkey 
Ingredients:
1 loaf of white bread, cut into ½" cubes
2 cups medium diced Spanish onions
1 cup med diced celery
1 tbsp chopped garlic
1 tbsp chopped fresh sage
1 tbsp chopped fresh thyme
¼ cup chopped fresh parsley
¼ tsp ground nutmeg
¾ cup chicken stock
¼ cup milk
2 eggs, beaten
24 pieces of shucked Bluepoint oysters
 
Directions:
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.