So let’s talk stuffing. I’m a big fan of stuffing. I think it’s what really compliments the bird. Now I know that there are a thousand and one mother’s recipes for stuffing, so feel free to share yours in the comments section.
Stuffing… Long Island style… here’s what you’ll need to bring a taste of the coast home to your house.
- 1 bag of stuffing mix (why go to the hassle of drying your own bread cubes) about 8 or 9 cups
- ½ pound oysters about 20 or so with their juice (about 1 cup juice)
- 3 rashers bacon diced
- 3 ribs celery
- 1 apple diced
- 1 onion diced
- 1 cup duck stock (chicken if you don’t have duck)
- ¼ cup Duck Walk red wine
- Sage, thyme, bay leaf garni
Start by rendering down the bacon, thick cut of course (you can use a good tbsp or two of duck fat instead of bacon here if you wanted to). Then, sauté the onion and celery until tender.
Deglaze the pan with ¼ cup or so of the Duck Walk red wine, then add in the stock, the oyster juice (clam juice if you don’t have oyster), and the garni. Bring this mixture to a boil.
Discard the garni and transfer from the pot to a large bowl. Stir in the bread-crumb stuffing. Mix this together well, and then get it to the table. Oysters, duck, wine… Long Island…