Rockafellers’ Signature Oyster Stuffing by Executive Chef, Joy Summers


Written by Ben Stone, Rockafellers Restaurant, Virginia Beach

Ingredients:

  • 2 loaves French bread; cut bread into 1/2” cubes
  • 6 slices bacon, cut crosswise into 1â „4-inch strips
  • 6 tbsp. unsalted butter, melted, plus more for greasing the pan
  • 6 shallots, thinly sliced
  • 4 ribs celery, thinly sliced; 1/8” slice
  • 1 lb shucked oysters ( 30-40 medium size); reserve the liquor
  • 1 cup chicken stock
  • 1/4 cup sherry
  • 1/3 cup chopped flat-leaf parsley
  • 2 tbsp. chopped thyme leaves
  • 2 tbsp. chopped sage leaves
  • 1/2 tsp. hot sauce
  • 1/4 tsp. grated nutmeg
  • 1/8 tsp. ground cloves
  • Kosher salt and freshly ground black pepper, t.t.

Instructions:

Heat oven to 250. Arrange bread cubes on a baking sheet in a single layer and bake, stirring occasionally, until dried but not browned, about 15 minutes. Let cool.

Put bacon into a large skillet; cook over medium-high heat, stirring frequently, until crisp and its fat has rendered, about 10 minutes. Add 4 tbsp. of the butter and heat. Add shallots and celery, reduce heat to medium, and cook, stirring occasionally, until vegetables are soft and translucent. Add oyster liquor, stock, sherry, parsley, thyme, sage, hot sauce, nutmeg, cloves, and salt and pepper. Bring to a boil over high heat and cook, stirring occasionally, for 5 minutes. Transfer the mixture into a large bowl and stir in the bread cubes and oysters. Set aside to allow the flavors to come together for 10 minutes.

Raise the oven temperature to 400. Transfer mixture to a greased baking dish and cover with foil. Bake for 30 minutes, remove foil, drizzle with remaining butter, and continue baking until golden brown and crusty, about 15 minutes more. Serve!