New York City Media Tour + Oyster Cornbread Stuffing

NYCGals

I traveled to New York City last week with these wonderful ladies: Katie Olthoff, Kristin Reese and Krista Stauffer. We were there with CommonGround to talk about food and farming with about 25 TV and radio stations from across the country. While the four of us clean up pretty nice (at least I think so!), the star of the show was the spread of food in front of us. Turkey, stuffing, corn on the cob, homemade rolls … nom, nom, nom! Oh, and there were green beans and brussel sprouts, too. We had to throw in something healthy for good measure.

From California to Florida to New York, everyone wanted to talk about our favorite Thanksgiving recipes and the holiday traditions of the people who grow the food — the farmers.

TVInterview

I was so thrilled to stand under the bright lights with Krista, a first generation dairy farmer from Washington. (Even though she had to stand on a stool since I’m so crazy tall — and I left my heels at home!)

Krista and her family get up before the crack of dawn 365 days a year to milk their cows and do their chores. That includes Thanksgiving, Christmas, birthdays, you name it. They take a break from the chores for a few hours for Thanksgiving dinner and then head back out to the barns to milk the cows again that afternoon. Talk about dedication and hard work. I’ll never look at the butter or milk or sour cream in my mashed potatoes the same way again!

TodayShowWe took a break from the action to head over to the Today Show. Our friends Matt, Savannah and Natalie were busy putting the star on the top of the Rockefeller Center Christmas tree and Al was busy with his “Rokerathon” forecast. (See Al in the corner of the pic? 10+ hours of live broadcasting and he was just getting started.) Otherwise I’m sure they would have invited us inside for some warm coffee and to talk food and farming.

OysterStuffingRecipeOh yeah, back to the star of the show — the food. I shared my family’s recipe for Oyster Cornbread Stuffing. It might seem a bit odd for oysters to be part of a Thanksgiving spread in Iowa, but trust me, it’s a great alternative to traditional dressing that puts a nice twist on a classic turkey dinner. And I love that just because I’m in the middle of Iowa doesn’t mean I can’t run to the store and have access to the same ingredients as my friends on the coast.

Here’s the recipe so you can add it to your Thanksgiving feast next week.

Oyster Cornbread Stuffing

Makes 8-10 servings

Ingredients

  • 1 1/3 cup chopped celery
  • 2 chopped onions
  • ½-tablespoon poultry seasoning
  • ½-teaspoon paprika
  • ½-teaspoon salt
  • ¼-teaspoon pepper
  • 1 tablespoon chopped parsley
  • 8×8 inch pan of cornbread, cut into 1-inch cubes and dried
  • 8-ounce can oysters, drained
  • 1 cup low-sodium chicken broth
  • 2 eggs
  • 2 tablespoons plus ¼-cup butter

Directions

  1. Melt 2 tablespoons butter in a skillet over medium heat. Add the celery and onions and cook until tender, 3-4 minutes.
  2. Pour in the broth, and add the poultry seasoning, paprika, salt and pepper.
  3. Add the oysters, and cook the mixture until the broth and oysters are hot.
  4. In a large bowl, lightly beat the eggs, and add the ¼-cup softened butter. Add the cornbread and toss until it’s combined.
  5. Add the contents of the skillet to the cornbread mixture, and gently mix together.
  6. Add the parsley, and stir until it’s all combined. Check the seasonings and add more salt or pepper if needed.
  7. Pile the dressing into a large baking dish and bake uncovered, at 350 degrees for 45 minutes or until golden brown.

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