Putting a new spin on a Thanksgiving classic, Rego Park seafood stalwart London Lennie’s menu will feature an oyster stuffing side dish from Nov. 9 %u2013 25. The recipe is below.
London Lennies Shuck and Bake Oyster Stuffing Recipe
1lb cubed bread, including crust
1 pint fresh raw oysters
4-8 tablespoons of butter
1 cup finely chopped celery
2 cup of chopped onions
1/2 cup of minced fresh parsley
1 teaspoon minced oregano
I tablespoon minced sage
1 tablespoon minced thyme
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 freshly grated nutmeg
1 cup oyster juice from the freshly opened oysters (oyster broth)
2 eggs, well beaten (optional)
Preheat oven to 400F. Toast bread until golden brown on middle rack. Put bread pieces in bowl.
Meanwhile, heat butter until melted and foam subsides. Add onions and celery and cook until tender. (5 mins) Remove from heat and stir in spices.
Add bread crumbs and drained oysters. Toss well until stuffing is moist (but not packed together) and stir in eggs (optional).
Stuff into the turkey while moist.
* If cooked in casserole dish, place in 350F oven for 25-40minutes, or until heated through to form crust on the outsides
©2009 Community News Group
By submitting this comment, you agree to the following terms:
You agree that you, and not TimesLedger.com or its affiliates, are fully responsible for the content that you post. You agree not to post any abusive, obscene, vulgar, slanderous, hateful, threatening or sexually-oriented material or any material that may violate applicable law; doing so may lead to the removal of your post and to your being permanently banned from posting to the site. You grant to TimesLedger.com the royalty-free, irrevocable, perpetual and fully sublicensable license to use, reproduce, modify, adapt, publish, translate, create derivative works from, distribute, perform and display such content in whole or in part world-wide and to incorporate it in other works in any form, media or technology now known or later developed.