John Ash’s Oyster Stuffing

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food-recipes-concept

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John Ash’s Oyster Stuffing

Serves 4 to 6

This recipe comes from John Ash, the chef-owner of his eponymous Sonoma County restaurant. It ran in The Chronicle way back in 1986, but dates back even further: It’s a version of a recipe from Ash’s grandmother.

Giblets from turkey

3 cups (at least) any type of stock, enough to cover the giblets

4 tablespoons unsalted butter

cup chopped leeks

1 cup diced mushrooms such as cremini

5 cups (or more) cubes or crumbs of day-old corn bread

2 cups drained fresh shucked oysters,  reserve liquor

¼ cup chopped parsley

1 cup chopped walnuts

2 large eggs, beaten

1 teaspoon dried whole thyme

1/2 teaspoon crushed fennel seed

1 teaspoon kosher salt

½ teaspoon white pepper

1 teaspoon nutmeg

 

Instructions: Preheat oven to 350 degrees and butter a baking pan. In a small saucepan, simmer the giblets in the stock for 15 minutes. Remove giblets and chop finely, reserving the stock. Melt the butter in a skillet over medium heat. Add the leeks and mushrooms and saute until soft and slightly brown.

 

Cool and combine with the rest of the ingredients, including enough of the stock, to make a mixture that is moist, but not soggy. When squeezed gently in the hands, the mixture should just hold together. If necessary, add some of the drained oyster liquor.

Spread in the baking pan and bake until heated through and crispy on top, about 40 minutes.

 

John Ash © 2018