Quantcast
4S Ranch Allied Gardens Alpine Baja Balboa Park Bankers Hill Barrio Logan Bay Ho Bay Park Black Mountain Ranch Blossom Valley Bonita Bonsall Borrego Springs Boulevard Campo Cardiff-by-the-Sea Carlsbad Carmel Mountain Carmel Valley Chollas View Chula Vista City College City Heights Clairemont College Area Coronado CSU San Marcos Cuyamaca College Del Cerro Del Mar Descanso Downtown San Diego Eastlake East Village El Cajon Emerald Hills Encanto Encinitas Escondido Fallbrook Fletcher Hills Golden Hill Grant Hill Grantville Grossmont College Guatay Harbor Island Hillcrest Imperial Beach Imperial Valley Jacumba Jamacha-Lomita Jamul Julian Kearny Mesa Kensington La Jolla Lakeside La Mesa Lemon Grove Leucadia Liberty Station Lincoln Acres Lincoln Park Linda Vista Little Italy Logan Heights Mesa College Midway District MiraCosta College Miramar Miramar College Mira Mesa Mission Beach Mission Hills Mission Valley Mountain View Mount Hope Mount Laguna National City Nestor Normal Heights North Park Oak Park Ocean Beach Oceanside Old Town Otay Mesa Pacific Beach Pala Palomar College Palomar Mountain Paradise Hills Pauma Valley Pine Valley Point Loma Point Loma Nazarene Potrero Poway Rainbow Ramona Rancho Bernardo Rancho Penasquitos Rancho San Diego Rancho Santa Fe Rolando San Carlos San Marcos San Onofre Santa Ysabel Santee San Ysidro Scripps Ranch SDSU Serra Mesa Shelltown Shelter Island Sherman Heights Skyline Solana Beach Sorrento Valley Southcrest South Park Southwestern College Spring Valley Stockton Talmadge Temecula Tierrasanta Tijuana UCSD University City University Heights USD Valencia Park Valley Center Vista Warner Springs

Oyster Stuffing

Nick Shinton
Nick Shinton

Recipe by Nick Shinton, Chef, Truluck’s

I was introduced to the healing powers of food at an early age. My mom was a nurse and she got me a job in the hospital kitchen. There was a guy in my high school senior year who became paralyzed and was in the hospital. One day, he was on my route, and I stopped in his room and hung out with him. Before I left, I asked him if there was anything I could bring him. Soon, I was able to bring him special requests and it was like a little bit of light in his day and mine. I think I was able to distract him a bit from his experience at the time.

About six years ago, I moved to San Diego on a whim. I grew up in Herndon, Virginia, and was a sous chef in several Washington, DC, restaurants, but I had a couple of friends in San Diego and I wanted to move to California. Truluck’s is a great home for me. Growing up in the mid-Atlantic, I have a passion for crab. It’s one of my comfort foods. When I was a kid we would go down to the eastern shore of Maryland and catch blue crab, bring it in, and then boil it up with some Old Bay.

I’m still pretty straightforward in what I cook. I love putting the modern twist on the classics. I focus on technique and ingredients but I don’t gravitate towards things that are overly complicated. I like to keep it simple.

  • INGREDIENTS
  • 2 Tbs. olive oil
  • ½ pound hot Italian sausage, chopped
  • 8 turkey livers
  • 1 small yellow onion, chopped
  • 1 cup chopped celery
  • 1 cup roasted turkey or chicken stock
  • 3 Tbs. butter, melted
  • 1 pound French bread, cubed
  • 12 fresh oysters, chopped
  • 1 Tbs. garlic, chopped
  • 1 sprig sage, chopped
  • 1 sprig thyme, leaves only
  • 1 sprig parsley, chopped
  • 4 eggs, hard boiled and chopped

HOW TO DO IT

Preheat oven to 350 degrees and grease a large casserole dish. In a large saucepan over medium heat, add olive oil and cook sausage and turkey livers until they are browned. Add onions and celery and cook until the onions are translucent. Add in the stock and the butter and heat to a simmer. In the greased casserole dish, combine the bread, oysters, garlic, sage, thyme, parsley, and eggs. Add in the heated stock mixture and gently mix until combined. Bake at 350 degrees for 30 minutes and serve with a festive meal.

Editor’s note: In December, I sent Reader food critic Naomi Wise this stuffing recipe to review for the holiday issue. Normally, Naomi sent me edits within 24 hours and I was surprised when days went by and I didn’t hear from her. I re-sent the column to her, and again there was silence. I was shocked and deeply saddened to learn that Naomi had died following a surgery.

Because we both worked from home, I never had the chance to meet her in person. But through the years, in addition to fixing my mistakes, Naomi shared small pieces of her life with me through her emails. She will forever occupy a space on my shoulder as I write. “Come on,” I can hear her saying, “You can do better than that.” — Pamela Hunt-Cloyd

Here's something you might be interested in.
Submit a free classified
or view all

Previous article

French breakfast at Zinqué Cafe

Such crunching, oozing goodness
Next Article

What Elton John and Rebecca Jade have in common

Accompanying a pop music legend on an internationally broadcast award show involves a lot of preparation.
Comments
0

Be the first to leave a comment.

Sign in to comment

Sign in

Nick Shinton
Nick Shinton

Recipe by Nick Shinton, Chef, Truluck’s

I was introduced to the healing powers of food at an early age. My mom was a nurse and she got me a job in the hospital kitchen. There was a guy in my high school senior year who became paralyzed and was in the hospital. One day, he was on my route, and I stopped in his room and hung out with him. Before I left, I asked him if there was anything I could bring him. Soon, I was able to bring him special requests and it was like a little bit of light in his day and mine. I think I was able to distract him a bit from his experience at the time.

About six years ago, I moved to San Diego on a whim. I grew up in Herndon, Virginia, and was a sous chef in several Washington, DC, restaurants, but I had a couple of friends in San Diego and I wanted to move to California. Truluck’s is a great home for me. Growing up in the mid-Atlantic, I have a passion for crab. It’s one of my comfort foods. When I was a kid we would go down to the eastern shore of Maryland and catch blue crab, bring it in, and then boil it up with some Old Bay.

I’m still pretty straightforward in what I cook. I love putting the modern twist on the classics. I focus on technique and ingredients but I don’t gravitate towards things that are overly complicated. I like to keep it simple.

  • INGREDIENTS
  • 2 Tbs. olive oil
  • ½ pound hot Italian sausage, chopped
  • 8 turkey livers
  • 1 small yellow onion, chopped
  • 1 cup chopped celery
  • 1 cup roasted turkey or chicken stock
  • 3 Tbs. butter, melted
  • 1 pound French bread, cubed
  • 12 fresh oysters, chopped
  • 1 Tbs. garlic, chopped
  • 1 sprig sage, chopped
  • 1 sprig thyme, leaves only
  • 1 sprig parsley, chopped
  • 4 eggs, hard boiled and chopped

HOW TO DO IT

Preheat oven to 350 degrees and grease a large casserole dish. In a large saucepan over medium heat, add olive oil and cook sausage and turkey livers until they are browned. Add onions and celery and cook until the onions are translucent. Add in the stock and the butter and heat to a simmer. In the greased casserole dish, combine the bread, oysters, garlic, sage, thyme, parsley, and eggs. Add in the heated stock mixture and gently mix until combined. Bake at 350 degrees for 30 minutes and serve with a festive meal.

Editor’s note: In December, I sent Reader food critic Naomi Wise this stuffing recipe to review for the holiday issue. Normally, Naomi sent me edits within 24 hours and I was surprised when days went by and I didn’t hear from her. I re-sent the column to her, and again there was silence. I was shocked and deeply saddened to learn that Naomi had died following a surgery.

Because we both worked from home, I never had the chance to meet her in person. But through the years, in addition to fixing my mistakes, Naomi shared small pieces of her life with me through her emails. She will forever occupy a space on my shoulder as I write. “Come on,” I can hear her saying, “You can do better than that.” — Pamela Hunt-Cloyd

Sponsored
Here's something you might be interested in.
Submit a free classified
or view all
Previous article

Isolation drills from Groucho Marx to Sam Rockwell

Seldom has a 70-year-old film felt this topical
Next Article

A hashtag is not sufficient this week

Why are we are surprised when our culture throws up chaos and violence?
Comments
0

Be the first to leave a comment.

Sign in to comment

Sign in

Art Reviews — W.S. Di Piero's eye on exhibits Ask a Hipster — Advice you didn't know you needed Best Buys — San Diego shopping Big Screen — Movie commentary Blurt — Music's inside track Booze News — San Diego spirits City Lights — News and politics Classical Music — Immortal beauty Classifieds — Free and easy Cover Stories — Front-page features Excerpts — Literary and spiritual excerpts Famous Former Neighbors — Next-door celebs Feast! — Food & drink reviews Feature Stories — Local news & stories From the Archives — Spotlight on the past Golden Dreams — Talk of the town Here's the Deal — Chad Deal's watering holes Just Announced — The scoop on shows Letters — Our inbox [email protected] — Local movie buffs share favorites Movie Reviews — Our critics' picks and pans Musician Interviews — Up close with local artists Neighborhood News from Stringers — Hyperlocal news News Ticker — News & politics Obermeyer — San Diego politics illustrated Of Note — Concert picks Out & About — What's Happening Overheard in San Diego — Eavesdropping illustrated Poetry — The old and the new Pour Over — Grab a cup Reader Travel — Travel section built by travelers Reading — The hunt for intellectuals Roam-O-Rama — SoCal's best hiking/biking trails San Diego Beer News — Inside San Diego suds SD on the QT — Almost factual news Set 'em Up Joe — Bartenders' drink recipes Sheep and Goats — Places of worship Special Issues — The best of Sports — Athletics without gush Street Style — San Diego streets have style Suit Up — Fashion tips for dudes Theater Reviews — Local productions Theater antireviews — Narrow your search Tin Fork — Silver spoon alternative Under the Radar — Matt Potter's undercover work Unforgettable — Long-ago San Diego Unreal Estate — San Diego's priciest pads Waterfront — All things ocean Your Week — Daily event picks
4S Ranch Allied Gardens Alpine Baja Balboa Park Bankers Hill Barrio Logan Bay Ho Bay Park Black Mountain Ranch Blossom Valley Bonita Bonsall Borrego Springs Boulevard Campo Cardiff-by-the-Sea Carlsbad Carmel Mountain Carmel Valley Chollas View Chula Vista City College City Heights Clairemont College Area Coronado CSU San Marcos Cuyamaca College Del Cerro Del Mar Descanso Downtown San Diego Eastlake East Village El Cajon Emerald Hills Encanto Encinitas Escondido Fallbrook Fletcher Hills Golden Hill Grant Hill Grantville Grossmont College Guatay Harbor Island Hillcrest Imperial Beach Imperial Valley Jacumba Jamacha-Lomita Jamul Julian Kearny Mesa Kensington La Jolla Lakeside La Mesa Lemon Grove Leucadia Liberty Station Lincoln Acres Lincoln Park Linda Vista Little Italy Logan Heights Mesa College Midway District MiraCosta College Miramar Miramar College Mira Mesa Mission Beach Mission Hills Mission Valley Mountain View Mount Hope Mount Laguna National City Nestor Normal Heights North Park Oak Park Ocean Beach Oceanside Old Town Otay Mesa Pacific Beach Pala Palomar College Palomar Mountain Paradise Hills Pauma Valley Pine Valley Point Loma Point Loma Nazarene Potrero Poway Rainbow Ramona Rancho Bernardo Rancho Penasquitos Rancho San Diego Rancho Santa Fe Rolando San Carlos San Marcos San Onofre Santa Ysabel Santee San Ysidro Scripps Ranch SDSU Serra Mesa Shelltown Shelter Island Sherman Heights Skyline Solana Beach Sorrento Valley Southcrest South Park Southwestern College Spring Valley Stockton Talmadge Temecula Tierrasanta Tijuana UCSD University City University Heights USD Valencia Park Valley Center Vista Warner Springs
Close