Oyster Stuffing

Oysters and turkey are a match made in umami heaven.

Oyster Stffing

Yield: 10 Servings
Time: Approximately 2 hours

Ingredients:
10 cups unsweetened cornbread cut into 1 inch cubes
1/2 lb salt pork, diced
6 shallots, thinly sliced
1 garlic clove, minced
4 ribs celery, thinly sliced
1/4 cup sherry
3 T unsalted butter, plus more for greasing the pan
1 lb Willapa Bay shucked oysters, drained, plus 1 cup of reserved liquid
1/3 cup chopped parsley
2 T chopped scallions
1 t mustard powder
1 t smoked paprika
1 t cayenne pepper
2 eggs, beaten
Kosher salt and freshly ground black pepper, to taste

Preparation:
Toast cubed cornbread on a baking sheet at 250ºF for 45-60 minutes, making sure that the bread is dry but not browned.

In a skillet, over medium-low heat, render salt pork. Add in shallot, garlic, and celery. Once the vegetables are soft and the pork is crisp, deglaze the pan with sherry and butter.

In a large bowl, combine cooled cornbread, salt pork mixture, oysters, herbs, and spices. Slowly fold in the oyster liquid, making sure that the cornbread is moist, but not wet. Fold in eggs and a pinch of salt and pepper. Transfer to a well greased pan.

Bake at 375ºF for 25-30 minutes, or until the stuffing has browned around the edges. Let stand 10 minutes prior to serving.