Name: Cornbread-Oyster Stuffing with thyme and fennel
Yield: Makes about 8 cups (300 g); serves 4 to 6
Cuisine: American
Ingredients: ¼ cup (13 g) chopped fresh flat-leaf parsley; 1 cup (120 g) chopped walnuts, toasted; 2 cups (524 g) small shucked or jarred raw oysters, liquor reserved; ½ teaspoon crushed fennel seed; 1 teaspoon dried thyme; 2 large eggs, beaten; Giblets from turkey or chicken (optional); ½ teaspoon ground white pepper; 1 teaspoon ground nutmeg; 1 teaspoon kosher salt; 4 tablespoons (55 g) unsalted butter, plus more for baking dish; 1 small leek, chopped, both white and green parts (2 cups/180 g); 3 ounces (85 g) cremini mushrooms, chopped (1 cup); 2 cups (480 ml) chicken stock, turkey stock, or vegetable stock, plus more as needed; About 6 cups (225 g) cubed day-old cornbread

Preparation info

Makes about 8 cups ; serves
4 to 6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This is my version of a recipe from my grandmother. It’s great with roast turkey, of course, but you could also use it in roulades of sole or to stuff a whole roasted or grilled fish. If you don’t have giblets, double the mushrooms.