At home preparing the Thanksgiving shopping list, took a quick look in the fridge to see what we actually had – clearly we have our work cut out for us…
We will be closed this Thursday, celebrating our favorite holiday over at our friends’ Kristin & Dan. We have been put in charge of appetizers, which of course will include oysters.
But for those of you not quite ready for the adventures of at-home-shucking, there’s always oyster stuffing. Hama Hama Oyster Farm recently posted this yummy recipe:
- 1/2 cup butter
- 2 cups chopped onions
- 1 cup chopped celery
- 1 large clove garlic, diced
- 1 bunch scallions, chopped
- 1 pint oysters, chopped
- 2 tsp dried basil
- 1 tsp dried thyme
- salt and pepper
- 3 to 4 cups stale French bread, broken into small pieces
In a large saucepan, saute onions, celery, parsley, garlic, and scallions in the butter until tender. Add chopped oysters. Cook until the oysters are firm, stirring frequently. Add seasonings: basil, pepper, thyme, and salt. Taste for flavor. Cover the pot and simmer for about 5 minutes. Remove from heat, and gradually stir in bread crumbs. If you like stuffing really moist, you might hold off on some of the bread. Spoon into a buttered casserole dish, sprinkle with bread crumbs, and bake uncovered at 350 degrees for half an hour.
See you upstate!