Gourmet (November 2009)
We've always been curious about the idea of a classic oyster stuffing for Thanksgiving. We'd always heard of it, but neither of us had ever eaten one.
Technically, we supposed we still haven't. This Oyster Casserole, from Gourmet magazine's final issue, is a richer, creamier, more custard-like take on traditional oyster dressing. But who are we to nitpick?
To be honest, we were a little unsure about this Oyster Casserole. Like olives, cod and wasabi, oysters seem a bit out of place at the Thanksgiving table.
But guess what? Consider us converts!
Well, somewhat converts, anyway.
We actually really enjoyed this Oyster Casserole. To our somewhat surprise, we loved the combination of the creamy, eggy breadcrumbs and the salty, briny oysters. The whole thing had a deliciously rich, luxurious feel.
We like the idea of having it as an option, perhaps alongside a Sourdough Stuffing with Sausage, Apples and Golden Raisins. Truth be told, though, we can't really imagine serving this as the only dressing on a Thanksgiving table.
It really was a lovely dish, and we think it would make a great addition to a dinner menu -- just not a Thanksgiving one.
More Thanksgiving Suggestions From The Bitten Word >>
Oyster Casserole
Gourmet (November 2009)
(This photo: Gourmet)
INGREDIENTS
- 4 cups coarse fresh bread crumbs (from 8 slices firm white sandwich bread)
- 4 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 2 teaspoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/4 cup finely chopped flat-leaf parsley
- 3 dozen shucked oysters (preferably medium; halved if large; about 1 cup), drained if necessary and gently patted dry
PREPARATION
Preheat oven to 375°F with rack in middle. Butter a 2-quart shallow baking dish.
Spread bread crumbs in a 4-sided sheet pan and bake, stirring occasionally, until golden-brown, about 15 minutes. Transfer to a plate to cool slightly.
Whisk together eggs, cream, milk, lemon juice, Worcestershire sauce, parsley, and 1/4 teaspoon each of salt and pepper in a medium bowl. Gently stir in oysters and bread crumbs.
Pour into baking dish and bake until custard is set and top is golden, 25 to 30 minutes.
Cooks' note: Bread crumbs can be toasted 3 days ahead and kept in an airtight container at room temperature.
