Wild Rice, Green Onion and Oyster Stuffing
This is a fresh take on the classic oyster stuffing. If you prefer you can use clams instead, and bottled are fine so long as they are bladder friendly. I would cook this stuffing separate from my bird (unless you want a slight seafood flavour to your bird, which can work well with some types of poultry like game birds).
This recipe calls for celery and parsley, both of these things can be potential vulvodynia irritants. If you are sensitive to oxalates you can leave them both out and use another herb of your choice instead of the parsley.
Wild Rice, Green Onion and Oyster Stuffing
2 cups of wild rice, rinsed
½ pound ground pork (you can use lean or extra lean here, if desired)
1 large bunch of green onions, cleaned and finely chopped
20 fresh large oysters, meat removed from shells or about 1 ¼ cup of bottled or fresh clams (you can have some leeway here, it's okay if the amount is more or less) – reserve the oyster juices or clam juice (strain it before using to remove any grit and sand)
3 tbsp fresh parsley, chopped
2 stalks of celery, finely chopped (leave out if you're bothered by oxalates)
1 tsp of turmeric
1 tsp of fennel seeds (optional)
Kosher or sea salt and freshly cracked black pepper, to taste (both optional, you may not need any salt as the oyster will be naturally salty)
Preheat your oven to 275°F/135°C.
In a large saucepan or rice pot (or rice cooker) cook the rice in lightly salted water, as per the instructions on the packet (wild rice will usually take about 40-50 minutes to cook).
Drain the rice and transfer it to a wide oven proof pan or baking dish, and cook in the oven for a few minutes to help it dry out.
While the rice is in the oven (or before hand) heat a large frying pan (or skillet) and cook the pork until it cooked through and a uniformed colour on the outside, over medium-high heat. Reserve the natural greases that will have accumulated during cooking and set them aside (keeping them in mug is handy).
For the next step preheat your oven to 350°/175°C.
In the same pan saute the celery and onions over medium heat. Add 2 tbsp of the oyster of clam juice. Next add in the oysters and cook for 6-8 minutes, or until the edge of the oysters have just started to curl up a little bit.
In a mixing bowl combine the oyster mix, the ground pork, parsley and seasonings to taste. Transfer to a lightly greased medium sized baking dish (glass or ceramic are good choices).
Bake in the preheated oven for 10 minutes, uncovered or until the top is nicely golden and the stuffing is warmed through and through. Remove the baking dish from the oven and allow the stuffing to cool for a couple of minutes before serving. Store any leftovers, well covered, in the fridge for up to 2 days.
Serves 6-8 people