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Oyster and Cornbread Stuffing
Ingredients
| * | 1/4 cup diced bacon |
| * | 1 tablespoon chopped garlic |
| * | 1/4 cup onions, diced |
| * | 1/4 cup celery hearts, diced |
| * | 1/4 cup yellow celery leaves, sliced |
| * | 1 tablespoon sweet paprika |
| * | 1 cup light chicken or turkey stock |
| * | 1/2 cup clam juice |
| * | Salt and freshly ground black pepper |
| * | 4 cups Cornbread cubed and toasted until dry |
| * | 16 medium size oysters, shucked |
| * | 1 tablespoon fresh thyme |
Instructions
| 1 | Sweat bacon over medium heat until fat is well rendered and bacon is still soft. Add garlic to the pan and cook, stirring frequently, until light brown in color. Add onions and continue to cook until translucent, stirring frequently. When onions are soft, add celery and cook mixture for about 5 minutes or until all juices have evaporated. |
| 2 | Add paprika and continue to stir over medium heat, toasting the spices. Add stock and clam juice and bring to a simmer. |
| 3 | Season with salt and pepper and combine with remaining ingredients. Cover and place in a 350F degree oven for 20 minutes. Serve hot. |
Source
Chef Ed Brown, The Sea Grill, New York, NY