Aubrey’s ‘San Francisco Style’ Barbary Coast Sourdough & Oyster Stuffing

AAT — Wed, 25 Nov 2020 05:26:52 +0000

As a native San Franciscan, I’m proud of the local delicacies that the San Francisco Bay Area has to offer. From the best Chinese food, Dungeness crab, Pacific Ocean oysters, and of course, sourdough bread, just to name a few. And this stuffing highlights two of these local delights wonderfully

The “Barbary Coast” was a nine block area of San Francisco, in-between the Financial District, Jackson Square, and North Beach neighborhoods, and was centered on a three-block stretch of Pacific Street (now Pacific Avenue), between Montgomery and Stockton Streets, and my residence is right-smack in the middle! Known to be a colorful neighborhood, full of jazz clubs, gambling, and lawlessness, I couldn’t think of a better name…so my “Barbary Coast Sourdough & Oyster Stuffing” was born, and I’ve been serving it for years, and I’m delighted to share it with you.

This recipe is also delicious with lump crabmeat as an addition or substitution for oysters.

Servings15-20 servings

Prep Time20 mins

Cook Time45 mins

Passive Time1 hour

Ingredients

2 loaves Sourdough Breadsandwich style (sliced)
6cups chicken stock
2 medium onionschopped (3 cups)
5 stalks celerychopped (2 cups)
8in strips baconcut1/2 inch pieces
8oz butterplus 1 tablespoon
1/2cup dried cranberries
1/2cup dried apricotsminced
1/2cup Italian parsleychopped
1/4cup fresh sageminced (about 12 fresh sage leaves)
2tbsp all-purpose flour
2tbsp olive oil
2tbsp chicken bouillonI use Knorr
2tbsp fresh thyme leaves(2 large sprigs)
2tbsp dried sage
1tbsp dried thyme
1tbsp granulated garlic
1tsp ground black pepperplus 1/4 tsp
1tsp kosher saltplus 1/2
16oz Pacific Oysters(2 jars, with liquid)

Instructions

Preheat oven to 360 degrees.
Cut the sliced sourdough bread into 1/2 inch cubes by stacking three slices of bread at a time and slicing lengthwise, then across.
Place cubed bread onto two 1/2 sheet pans, drizzle with olive oil, and toss to coat.
Bake for 10 minutes.
Rotate sheet pans, toss bread cubes, and bake for an additional 10 minutes or until lightly golden in colour, and crisp.
Remove from oven, and allow to cool in the pans completely - giving them a toss now and then.
Transfer toasted bread cubes to a very large bowl, add chopped parsley. Set aside.
Heat a large skillet on MED-HIGH, add cubed bacon.
Render fat from bacon, until bacon is just cooked and is golden brown.
Drain, all but 2 tablespoons of the bacon fat.
Add chopped onions and chopped celery to the cooked bacon and reserved bacon fat, sauté until onions turn translucent.
To the onion-bacon mixture, add dried & fresh sage, dried & fresh thyme, ground black pepper, chicken bouillon, granulated garlic, and salt. Mic to combine.
Add the chicken stock, dried cranberries, and dried apricots.
Turn heat down to MED and allow to simmer 15 minutes, or until the dried cranberries plump up.
Add 8 ounces butter, stir until butter has melted.
Remove oysters from packing liquid (oyster liquor), and pat to dry with paper towels - patting off as much moisture as possible. Add oyster liquor to the chicken stock mixture.
Salt & pepper the oysters with the 1/4 tsps of salt & pepper. Dredge seasoned oysters in all-purpose flour to evenly coat, shaking off any excess.
Preheat a small skillet to MED-HIGH heat.
Add olive oil, then oysters, being sure they’re spaced apart.
Brown oysters for 2 minutes per side, or until they just begin to turn golden brown. Transfer to a plate to cool enough to handle (5 mins).
Select 2 or 3 nice oysters, set aside for garnish. Rough chop remaining oysters. Set aside.
Slowly mix chicken stock mixture into toasted bread cubes, fold in until the bread cubes have absorbed the stock.
Cover bowl of stuffing with plastic wrap or aluminum foil, and allow to rest 10 minutes to absorb completely.
Fold in chopped oysters.
Butter the bottom and sides of a large casserole dish or a 13”x9”x2” pan. Evenly distribute stuffing in buttered casserole dish, cover with foil - poking one vent hole in top. The stuffing can be kept this way for two up to two days prior to the next step.
In a 325 degree oven, bake stuffing for 20 minutes. The top should begin to brown.
Garnish with additional whole sage leaves (as pictured) or parsley sprigs, and with the reserved oyster in the middle to denote the oyster stuffing.
Serves 15.

fresh thyme leaves – Aubrey About Town

Aubrey’s ‘San Francisco Style’ Barbary Coast Sourdough & Oyster Stuffing