Oyster & Cornbread Stuffing

RH Staff

From: Executive Chef Ed Brown, Sea Grill, New York City. Yield: 8 servings.

16 medium-sized oysters, shucked
1⁄2 cup clam juice
1 cup light chicken or turkey stock
1⁄4 cup diced bacon
1⁄4 cup diced onions
1 Tbsp. chopped garlic
1⁄4 cup celery hearts, diced
1⁄4 cup yellow celery leaves, sliced
1 Tbsp. fresh thyme
1 Tbsp. sweet paprika
to taste, salt and pepper
4 cups corn bread, cubed and toasted until dry

Sweat bacon over medium heat until fat is well rendered and bacon is still soft. Add garlic to the pan and cook, stirring frequently, until light brown in color. Add onions and continue to cook until translucent, stirring frequently. When onions are soft, add celery and cook mixture for about 5 minutes, or until all juices have evaporated. Add paprika and continue to stir over medium heat, toasting the spice. Add stock and shellfish juices and bring to a simmer.

Season with salt and pepper and combine with remaining ingredients. Cover and place in a 350°F oven for 20 minutes. Serve hot.