Oyster Holiday Stuffing

Recipe by John Vargo – Executive Chef- Hudson Valley Seafood   For 4 pounds: 2 Quarts of coarse bread cubes very dried and hard 2 Quarts of very dry cornbread cubes 3 Quarts of Chicken or Turkey broth with fat 1 Pound of shucked oysters with their liquor 2 Cups of finely diced celery 1 Cup of finely diced onion 1 Cup of finely diced carrot ½ Cup of fine diced turnip or rutabaga 2 Cups fresh corn puree or creamed corn ½ Cup butter 1 Cup of maple syrup 3 Tablespoons fresh chopped thyme 1 Tablespoon of fresh chopped sage ½ Tablespoon fresh chopped rosemary Sea salt and fresh ground black pepper to taste   Procedure: Place the Chicken or Turkey broth in a deep saucepan and place on the burner at medium-high heat. Add the celery, onion, carrot, corn puree, turnip, maple syrup. Bring to a boil then turn down to a simmer and cover for 30 minutes. Place the dried bread cubes into a large bowl and sprinkle the fresh chopped herbs over them. Coarsely chop the oysters and return them to their liquor. When the vegetable/ broth mixture has cooked for 30 minutes, pour the contents over the bread/ herb mixture in the bowl. Add the chopped oyster/ liquor to the bowl and season with sea salt and black pepper. Mix well and taste to adjust seasoning. Pour the stuffing into an oven-safe dish that is lightly coated with soft butter. Cover and refrigerate until ready…