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[BullNBear52]

Whenever we think of oyster stuffings, we recall the often repeated legend of Escoffier. When a wealthy American spending Thanksgiving at the Ritz Hotel asked the celebrated chef to prepare an oyster stuffing for herself and several American friends, he refused on the grounds that to his mind the flavor of oysters with turkey would be downright “cannibalistic.”

We firmly believe that story to be apocryphal, despite the delight we take in repeating it. We think it illogical because a well-made oyster stuffing can be superb. We tailored the oysterstuffing recipe to fit the cavity of either a nice fat capon or a 12-pound turkey.

Oyster Stuffing

1½ cups oysters with their liquor

¼ pound plus 1 tablespoon butter

2 cups finely chopped onion

1 cup chopped celery with leaves

¼ cup chopped green pepper

1 teaspoon finely chopped garlic

6 cups bread crumbs

1 cup finely chopped parsley

½ teaspoon grated nutmeg or mace

1 teaspoon rubbed sage, finely

chopped

¼ teaspoon whole cloves

½ teaspoon dried thyme

Salt and freshly ground pepper to

taste.

1. If the oysters have an unusual amount of liquor, drain them, but reserve one-quarter cup liquor.

2. Melt one tablespoon butter in saucepan and add the oysters. Cook briefly, just until the edges curl.

3. Melt the remaining one-quarter pound butter in, a large skillet and add the onion, celery, green pepper and garlic. Cook, stirring often, until onion is wilted.

4. Add the bread crumbs, the reserved quarter cup of oyster liquor, parsley, nutmeg, sage, cloves, thyme, salt and pepper. Add the oysters with their cooking liquid. If the oysters seem quite large, cut them in half before adding.

5. Blend all the ingredients well. Let cool

Yield: 7 cups or enough for a 9-to-10pound turkey or capon.

https://www.nytimes.com/1977/11/16/archives/stuffing-the-bird-the-inside-story-of-thanksgiving-stuffing-the.html

I have a first edition of Escoffier's cook book