Recipe from Peter Woods
Adapted by Julia Moskin
- Total Time
- 45 minutes, plus about 2 hours’ cooling
- Rating
- 4(71)
- Notes
- Read community notes
When you get your hands on ice-cold oysters straight from the Chesapeake Bay, it would be foolish to do anything beyond shuck and slurp. But in the 19th century, oysters were so plentiful in eastern Virginia and Maryland that they burrowed their way into the region's cooking traditions. Most were smoked and salted, roasted over fire, dropped into chowders and stews and used in stuffings. The chef Peter Woods at Merroir in Topping, Va., serves this crisp, savory treat in fall and winter as an appetizer, or as a main course with a big winter salad of bitter greens, pears or dried fruit and toasted nuts.
Try to buy the oysters for this recipe at a fish store with high turnover and have the counterman shuck them for you; if you can't, even packaged shucked oysters will do fine. They are chopped up small in this recipe so they melt into the bread and herbs, and their briny liquor binds the mixture. You taste umami and butter and salt, but nothing screams "Oyster!" —Julia Moskin
Featured in: A Chesapeake Homecoming
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Ingredients
Yield:12 servings
- 1pint (about 2 dozen) Eastern (virginica) shucked oysters with their liquor, finely chopped
- 12ounces stale bread cut into ½-inch cubes
- 3ounces (about ⅓ cup) freshly grated Parmesan
- 1stick (4 ounces) unsalted butter
- 3slices bacon, chopped
- 4stalks celery, chopped
- 1onion, chopped
- 1½cups chicken stock, plus extra for binding
- 2tablespoons fresh oregano, chopped fine, or 1 tablespoon dried
- 2tablespoons fresh thyme, chopped fine, or 1 tablespoon dried
- 6fresh sage leaves, minced
- 2teaspoons ground coriander
- Coarse salt
- Black pepper
- Neutral oil, such as grapeseed or canola, for pan-frying
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
270 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 10 grams protein; 386 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a large bowl, combine oysters and their liquor, bread and cheese. Set aside.
Step
2
In a heavy skillet, melt butter over medium heat. Add bacon and let cook 3 to 5 minutes, until fat has rendered and bacon is cooked through but not crisp.
Step
3
Add celery and onion, stir to coat, then add stock and bring to a simmer. Let simmer until vegetables have softened, 10 minutes. Add herbs and coriander, mix well and turn off heat.
Step
4
Add vegetable mixture to bread mixture in bowl. Toss well, season to taste with salt and pepper, then refrigerate until chilled, about 2 hours, or overnight.
Step
5
When ready to cook, form chilled mixture into 3½-ounce patties, about the size of a clementine. Let patties come to cool room temperature. Heat a film of oil in a skillet and, working in batches, pan-fry patties, turning once, until browned on both sides and hot all the way through. Serve hot, with bacon scallion cream sauce if desired.
Tip
- If using as a turkey stuffing, there is no need to chill the stuffing. Simply stuff the turkey cavity after combining the vegetable and bread mixtures in Step 4. It can also be baked separately in a baking dish, uncovered, at 350 degrees.
Ratings
4
out of 5
71
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Cooking Notes
Fredericktibbetts@gmail.com
We put one fresh oyster on each plate, along with the stuffing cake, to alert the palate to the ingredient that is the base of it all.
Tash
The second time I made this, I baked the stuffing for about 20-30 mins. Amazing taste and flavor. I must say I prefer it baked, although the patties are delicious as well.
James Carey
This is excellent prepared exactly per the recipe. The second time I made it I added chopped capers, Worcestershire sauce, and two eggs beaten. The patties are great fried or baked and make great sandwiches with crisp greens and tartar sauce.
Annie Fitt
I haven’t actually cooked this, but I used to live just a couple of miles from Topping, and Merroir . My favorite dish was the oyster muffins with grilled greens with shaved Parmesan and a lemony vinaigrette. So good together! So pleased to find this recipe while browsing thanksgiving sides. Thanks to the NYT and Peter Wells for sharing this. I know I will be making this soon.
James Carey
This is excellent prepared exactly per the recipe. The second time I made it I added chopped capers, Worcestershire sauce, and two eggs beaten. The patties are great fried or baked and make great sandwiches with crisp greens and tartar sauce.
Tash
The second time I made this, I baked the stuffing for about 20-30 mins. Amazing taste and flavor. I must say I prefer it baked, although the patties are delicious as well.
ABosFish
Did you skip the chilling bit?
Kitty
These oyster stuffing cakes are wonderful! This has become our “go to” recipe if we have leftover oysters after a party.
Fredericktibbetts@gmail.com
We put one fresh oyster on each plate, along with the stuffing cake, to alert the palate to the ingredient that is the base of it all.
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