Tuesday, November 22, 2011

Oyster Stuffing by Reading Terminal Market Chef Stormy Lundy

We promised you Stormy's oyster stuffing recipe, and we are girls who keep our promises, so here it is in all its glory....

Oysters - in every shape and form are readily available from both of the seafood vendors at Reading Terminal Market

Stormy’s Oyster Stuffing:

  • A loaf of day old bread unsliced from The Market bakery or Metropolitan bakery
  • 16oz Jar of Oysters, available from the seafood merchants at the Market; keep the liquor for use in the stuffing mixture itself.
  • 6-8 leaves of fresh sage
  • Few sprigs of fresh thyme – strip the thyme off the woody stem
  • 1x medium sized Spanish onion
  • 3x medium sized carrots
  • 2 sticks of celery
  • 1 cup of raisins
  • 8oz of butter
  • Salt and pepper to taste

  1. Cut the bread into small, evenly sized cubes
  2. Finely dice the onion, celery and carrot
  3. Add butter to fry pan and sauté the onion, celery and carrot, once softened add bread and fry all the mixture until the bread begins to turn brown
  4. Dice sage finely and strip the thyme leaves from the woody stem – it’s easiest to run your thumb and finger up and down the length of the stem. Discard the stem itself.
  5. Add herbs and salt and pepper to mixture in fry pan, stir for 2 minutes then remove from heat. Leave to cool.
  6. Add oysters and their liquor to the mixture and stir gently. Stuff the cavity of the turkey with mixture. (Refrigerate turkey if you are not planning to cook immediately.)
Your turkey from the Market’s own poultry merchants - Godshalls, Haltermans, Fair Food, Smuckers and Giunta's all stock turkey at this time of year - is now ready to go!

Follow cooking instructions recommended by the USDA. 

Full details available from this useful website.  Use a thermometer to check that stuffing has cooked all the way through.  Stuffing temp should reach a minimum of 165.

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