Zynodoa, Staunton, VA
Oyster stuffing is an early American colonial classic, hence a Virginia classic. Though there’s no mention in our history books, oysters probably graced the first Thanksgiving table. Mike Lund, Zynodoa’s executive chef, tries to feature the best of Virginia at all times, so what better for the holidays then this Chesapeake treat? Except for the oysters, you probably have all the ingredients already. You could even prepare it a day in advance. If you do, just be sure to “soak” the dressing in the refrigerator, not at room temperature.
Preparation time: 90 minutes
Cooking time: 45 minutes
Yields: 1 quart
Download the recipe
- 1 stick butter, 1 tablespoon reserved
- 1 large onion, finely diced
- 1 bunch of celery, peeled and finely diced (reserve the yellow “heart” leaves)
- 20 medium oysters, sliced in half and shucked, liquor reserved (or 16 ounces shucked oysters, drained, and liquor reserved)
- Juice of 1 lemon
- 1 teaspoon Old Bay seasoning
- 2 tablespoons fresh sage leaves, chopped
- 2 tablespoons fresh thyme leaves, stripped from stem
- 1½ pounds day-old bread, preferably French or Italian, cubed and laid out on sheet pan to dry for 24 hours
- 2 cups homemade or good-quality chicken or turkey stock, ½ cup reserved
- 2 eggs
- 1 tablespoon kosher salt
- 1 tablespoon coarsely ground fresh black pepper
- 1 teaspoon sugar
- In a large sauté pan over medium heat, melt butter. Add onion and celery. Sauté until translucent.
- Add oysters, lemon juice, and Old Bay and continue to cook, stirring occasionally, for 4 minutes. Stir in herbs, cook for 1 minute, and remove from heat.
- In a large mixing bowl, whisk together the reserved oyster liquor, 1½ cups stock, eggs, salt, pepper, and sugar until thoroughly combined.
- Slowly fold in the cooked oyster mix. Then fold in the bread cubes, being careful not to break them up.
- Preheat oven to 375 F.
- With the reserved tablespoon butter, grease a 2-inch deep baking pan, ovenproof dish, or ovenproof bowl. Gently fill with the stuffing mix, careful not to press or force too much as to enhance the fluffiness of the end product. Allow to “soak” for at least 1 hour at room temperature.
- Just prior to baking, glaze the top of the stuffing with the reserved ½ cup of stock. Cover with foil and bake for 30 minutes. Remove foil, spin, and bake for 15 minutes. Garnish with reserved celery heart leaves.
