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Oyster Salsify Stuffing




Source of Recipe


Mai


Recipe Introduction


Salsify is a root vegetable known as an oyster plant because its taste resembles a delicately flavored oyster. "It is used in this recipe as a complement in flavor and texture," says Executive Chef Jeremy Roush from The Saint Paul Hotel in St. Paul, Minn. "It is a unique and under appreciated vegetable." Roush states salsify can be found in upscale markets during the fall and winter. Artichokes or white asparagus could be substituted although the flavor will be slightly different and will not have the bitter-sweetness.


List of Ingredients




Oyster Salsify Stuffing



1 pint Minterbrook oysters, shucked & chopped (reserve liquid from oysters for oyster liquor)
2 ounces bacon, wood-smoked, diced
2 tablespoons garlic, minced
1 cup Spanish onion, diced
1 cup salsify, peeled, diced
1 cup chicken stock
1 cup oyster liquor (strained from shucked oysters)
1 cup heavy whipping cream
2 tablespoons sage, fresh, chopped
2 tablespoons parsley, fresh, chopped
2 tablespoons thyme, dry, leaves
1 lemon, juice and zest
8 cups sourdough bread, cubed
½ cup butter, melted
Salt and pepper to taste

Recipe





n a large pan on medium heat, cook the bacon until brown and discard the fat.

Add onion, garlic and salsify. Sauté until lightly browned.

Add chicken stock, oyster liquor and cream. Reduce by half.

In a large bowl, mix together oysters, herbs, lemon juice and zest. Add bread and reduced liquid. Mix thoroughly and even. Toss in butter and adjust seasoning.

Place in a greased casserole dish or 9" x 13" pan and bake at 350 degrees in a preheated oven for 20 minutes.

Note: To prevent discoloration after peeling and dicing, place salsify in one quart of water with a squeeze of lemon juice and one tablespoon of all-purpose flour.

Serves 12