Oyster and Sausage Stuffing

by Melody Kettle

Recipe courtesy of Chef Michael Carrino, owner of Restaurant Passionne in Montclair, NJ.

4 cups stale bread cut into small pieces, or stuffing croutons
2 Tbls vegetable oil
¼ cup Andouille sausage cut small
½ cup chopped oysters
¼ cup carrot small dice
½ cup white onion cut small
6 cups turkey stock
Salt and black pepper to taste
1 Tbls fresh herbs

Preheat oven to 400 degrees. In a medium sauce pan bring the stock to a simmer. In a medium sauté pan, sweat the sausage in oil. Season the oysters with salt and pepper then add to the sausage. Add carrots and onions and sauté until veggies are tender. Add fresh herbs then the bread. Pour hot stock over the mixture and allow to sit for two minutes. Transfer to a casserole and bake at 400 degrees for 10 minutes