First: I will never, ever understand sauerkraut at Thanksgiving, even being the good German that I am.
Second: I have lived by the Chesapeake Bay for 21 years, and I have never had oyster stuffing.
Since some will accuse me of being stubborn - without reason, of course - I don't see changing my mind on the pickled cabbage point. Oyster stuffing, however, seemed worth investigating.
I turned to Chris Grava, kitchen coordinator for...
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