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    • Oyster Stuffing

    Mark Sharron
    Medium difficulty
    1 hour
    1-2
    Amount Per Serving: Calories 250; Fat 12; Carbs 25g; Protein 12g
    Oyster stuffing is a delicious and savoury dish perfect for any holiday meal. It is made with fresh oysters, spices, and herbs and is sure to be a crowd-pleaser. This stuffing is easy to make and can be prepared ahead of time for a stress-free holiday feast. It is full of flavour, with a hint of sweetness from the oysters and a subtle hint of herbs and spices. The combination of flavours makes this a truly unique and flavorful dish.    
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    Ingredients

    • 4 tablespoons butter
    • 2 tablespoons olive oil
    • 1 cup diced yellow onion
    • 1 cup diced celery
    • 2 cloves garlic, minced
    • 1 teaspoon dried thyme
    • 1 teaspoon dried sage
    • 1 teaspoon dried marjoram
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 cup dry white wine
    • 2 cups low-sodium chicken broth
    • 1/2 cup chopped fresh parsley
    • 2 cups cubed day-old white bread
    • 1 cup fresh oysters, chopped
    • 1/2 cup freshly grated Parmesan cheese

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Transfer the mixture to a greased 9x13 inch baking dish and sprinkle with the Parmesan cheese. 
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.