Pacific oyster and apple stuffing
by chef Mark Fuller
1 lb day old bread, crust removed, cubed and dried in the oven at 250F
6 oz fresh chorizo, cooked weight. Seek out a really good sausage maker or make it yourself.
1 doz kumomoto oysters, shuck and reserve liquor
2oz unsalted butter
4oz green apple, diced
4oz yellow onion, diced
2oz celery, diced
1oz flat leaf parsley, chopped
½ oz thyme, chopped Read more »