OYSTERS ROCKAFELLER STUFFING

OYSTERS ROCKAFELLER STUFFING

 

1 loaf stuffing bread (or firm white bread), about 10-12 cups cubed

½ cup olive oil

1 Tbs. garlic powder

2 tsp. dried thyme

1 tsp. salt

1 stick butter

1 medium onion, chopped

1 ½ cups celery, chopped fine

1 box frozen chopped spinach, defrosted and squeezed dry

1 pound shucked fresh oysters

1 tsp. black pepper

¼ cup Sambuca liqueur

1 cup grated parmesan cheese

3/4 cup fish or chicken stock

 

Preheat oven to 400 degrees.  Break bread into small pieces or cubes and spread evenly over a large cookie sheet.  Drizzle with the olive oil.  Sprinkle evenly with garlic powder, thyme, and 2 tsp. of the salt.  Toss the bread, using your hands, to make sure everything is evenly coated.  Bake for 20-30 minutes until bread is lightly browned and toasted. 

 

In a large frying pan with high sides, melt the butter and sauté onions and celery over medium heat until soft and fragrant, about 10 minutes.  Add the spinach and oysters (including liquid) to the pan and sauté until the oysters begin to cook and take shape.  Sprinkle with the black pepper.  Add the Sambuca to the pan and cook 5 minutes more. 

 

Add the toasted bread and ½ cup of the parmesan cheese to the pan and mix well.  Add enough stock to moisten the bread and give stuffing-like consistency (but not soggy).  Butter a casserole dish and spread the stuffing mixture evenly.  Top with remaining ½ cup of Parmesan cheese.  Refrigerate until ready to bake (I usually make this the night before).

 

Bake at 350 degrees for 30-40 minutes until lightly browned and crispy on top.

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