Oysters add a wonderful savory flavor and subtle brininess to classic stuffing.
When I was a wee lad growing up in Brooklyn, I'd pluck foot-long oysters from the Gowanus Canal, walk on roads paved with oyster shells, and slurp up iced oysters on the half shell from vendors hawking the city's original street food. Man, was it glorious...if only it were true. A guy can dream, right? Sadly, by the time I came along, the Gowanus was a toxic mess, the streets had been paved over with asphalt, and the oyster carts had been replaced by hot dog and pretzel sellers.
, evidence of oyster stuffing can be found in British cookbooks dating to the 17th and 18th centuries. It makes sense that immigrants to North America would continue the tradition upon discovering heaps of oysters in their new homeland. Thus far we've discussed the history of adding oysters to stuffings. But historic precedent doesn't automatically equate with deliciousness. In the case of oyster stuffing, though, I'm telling you now that deliciousness is guaranteed.
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