I chose to make a smoked oyster stuffing because I love smoked oysters. Oysters have a distinct oyster taste that is delicious when fresh and simple. When smoked, they take on a whole different smokey, meaty property while still maintaining a subtle lilt of oysterness. In searching for a recipe to incorporate smoked oysters, I found Martha Stewart's Smoked Oyster and Bacon Stuffing. I adapted the recipe to be friendlier towards ingredients I could get in Korea (i.e. switching out brown rice vinegar for sherry vinegar). I also used the rice cooker to finish the stuffing instead of the oven because there were so many other dishes that needed to be cooked in my small convection oven.
This smoked oyster and bacon stuffing was the star of the dinner. (Some may argue it was the turducken roll.) The smoked oyster, with the support of some savory bacon, really revived plain ole' bread stuffing. The result was an aromatic stuffing accented with pockets of smokey, oyster flavor and crumbles of salty bacon.
