Oyster & Cornbread Stuffing

Oyster & Cornbread Stuffing

From: Executive Chef Ed Brown, Sea Grill, New York City. Yield: 8 servings.

16 medium-sized oysters, shucked
1⁄2 cup clam juice
1 cup light chicken or turkey stock
1⁄4 cup diced bacon
1⁄4 cup diced onions
1 Tbsp. chopped garlic
1⁄4 cup celery hearts, diced
1⁄4 cup yellow celery leaves, sliced
1 Tbsp. fresh thyme
1 Tbsp

Register to view the full article

Register to view this article

Already a member? .

TAGS: Archive