Oyster stuffing at Thanksgiving or Christmas is not something the Brits would usually make, even though superstition dictates they can be eaten at those festive times because November and December have an “r” in the month. But it does seem to be a traditionally popular concoction to serve with the traditional American Thanksgiving turkey.
British Counties of Kent and Essex Famous for Oysters
So, if you’re an American celebrating Thanksgiving in the UK one November, why not make use British oysters to make the stuffing with rather than imported ones that tend to line the supermarket shelves? Such a move will help the environment by reducing the food miles travelled when making roast turkey and all the trimmings.
The most famous coastal areas of Britain for oysters are the Essex and Kent coasts to the south east of the country. For centuries, the oyster pickers of these counties have braved tide, wind, rain and dodgy currents to pluck the shelled creatures from the water before sending them up river to be sold at Billingsgate Fish Market.
Try Buying Fresh Oysters From Devon or Online
However, the environmentally conscious oyster stuffing maker doesn’t need to brave the bustle of Billingsgate market or even travel to London to buy tasty, fresh succulent British oysters. A trip to, say, Whitstable in Kent or Chichester in Sussex to buy them fresh from the boats is far more interesting and the price won’t be quick so inflated because the oyster has only had to be transported from the boat to the quay.
Other equally interesting places to visit to buy freshly caught oysters straight from the boats include Bigbury Bay or Beesands in South Devon. But, if a trip out doesn’t appeal, the wonders of the internet mean that there are plenty of online retailers who will deliver an order of fresh British oysters to you within 48 hours. This recipe for oyster stuffing will make the most of them at Thanksgiving or any other time a turkey is roasted.
Recipe for British Thanksgiving Oyster Stuffing
- 12 fresh British oysters
- 4 oz fine bread crumbs
- 1 oz butter
- ½ tsp mixed herbs
- 1 egg
- Seasoning to taste
- Grate the butter well and then mix together with the breadcrumbs and herbs
- Shell and beard the oysters and chop them finely
- Add them to the breadcrumb mixture
- Beat the egg thoroughly and pour into the dried stuffing mixture
- Combine well (with washed and dried hands is best) until the egg is thoroughly combined
- Stuff the turkey with it