Grilled Oyster & Artichoke Stuffing

6-8 Servings

Ingredients

1 French baguette

1/2 Loaf Pumpernickel Bread (Sliced)

1/2 Loaf Whole Wheat Bread (Sliced)

2 Stalks of celery with tops

1 Large red onion

2 Large Artichokes

1 Tbsp Rough Chopped Italian Flat leaf parsley

1 tsp chopped Sage

½ stick of butter, cut up in pieces

12 Oysters

1 Qt of Chicken stock

Olive Oil

Salt and pepper for Seasoning

Spatula or tongs

Cast Iron or other metal pan for cooking on the grill

Preparing you Grill

Prepare your grill by placing a small even layer of charcoal across the ½ the bottom of you grill. Then fill a charcoal chimney with, place crumpled up newspaper in the bottom of the chimney and light. Wait 10-15 minutes for all the charcoal to light, (flames coming out of the top of the chimney). Then carefully dump the charcoal chimney on to the unlit charcoal in your grill. This will create a two heat zones on your grill, one for direct high heat grilling and one for indirect cooking.

Once your grill is really hot, brush the grates thoroughly so they are clean. Next spray carefully spray your grates with cooking oil or dampen a clean paper towel or cloth with a little bit of oil and wipe your grates. They should now be clean. Once you can hold your hand over the coals for 3-5 seconds you are ready to grill.

Grilling

Prep your artichokes by cutting the tip of the choke off then cutting in half and removing the flower ( the fuzzy part) with a spoon. Drizzle with olive oil and season with salt and pepper. Place them on the grill rotating as necessary to get a good char all around. Once you have good grill marks all around move off of the direct heat to the side where they can continue to cook. Cook for approx 30 min or until the hearts (center) of the artichokes and tender when poked with a grill fork. The artichokes can then be removed from the grill and the tender hearts can then be removed with a spoon and rough chopped on your cutting board. Once the artichokes are one you can turn your attention the rest of your vegetables. Clean and cut the end of the stalk off the celery. Clean and peel the onion, then cut into 1/2 inch slices. Lightly the vegetables both with olive oil, season with salt and pepper then place on the grill. After2-3 minutes when the vegetables are starting to get some color, with a spatula or tongs rotate 45 degrees. Cook for another 2 minutes then flip the vegetables and repeat. Once done place on a cutting board and dice, then reserve for your stuffing.

While the vegetables are grilling prepare your bread. Cut your baguette in half then along with the other bread lightly oil and season all sides with salt and pepper. Place your bread on the grill and begin to toast. Stay at your grill and be attentive during this process as how fast your bread toasts will be dependent upon how hot your grill is at this point. Your want to achieve and nice golden toast with some grill marks on your bread, on all sides. Once completely toasted remove your bread form the grill and let cool slightly on a cutting board, then cut into 1 inch cubes.

To open your oysters you will partially steam the on the grill. Wet an old towel with water and place it on a metal tray. Place your oysters on the tray then wrap up in the towel and place on the grill until they begin to open, 2-3 minutes. Once partially opened remove from the grill and shuck, reserving the oyster liquor for the stuffing as well. Cut the oysters in half to quarters depending on the size and reserve for the stuffing.

You can adjust your grill temperature down at this point by closing your dampers to achieve a temperature of 350 to 400 degrees. Next take your seasoned cast iron or other metal baking pan, lightly coat with oil and add all your grilled and reserved ingredients to the pan.Mix your bread, artichokes, vegetables, oysters, half of cubed butter and chopped herbs together by tossing in the pan.Pour your heated chicken stock over the ingredients till they are just under half submerged and stir again.Place the remaining cubed butter on top and then place the stuffing on the indirect portion of the grill, cover the grill and cook until GBD (Golden Brown and Delicious) for appox. 30 minutes. Let cool slightly and Serve. Enjoy!