Oyster Stuffing

By Terrance

Delicious oyster stuffing is perfect for any special occasion. This recipe works well to stuff the turkey, or prepare as a casserole side dish.

Ingredients

• 11 cups 1⁄2" cubed white French bread (about 14-ounces)
• 6 slices bacon, cut crosswise into 1⁄4" strips
• 6 tablespoons unsalted butter, melted, plus more for greasing the pan
• 6 shallots, thinly sliced
• 4 ribs celery, thinly sliced
• 40 medium oysters, such as bluepoints, shucked (about 1 pound), with 1 cup of the
• liquor reserved
• 1 cup chicken stock
• 1 ⁄4 cup madeira or port wine
• 1 ⁄3 cup chopped flat-leaf parsley leaves
• 2 tablespoons chopped thyme leaves
• 2 tablespoons chopped sage leaves
• 1 ⁄2 teaspoon Tabasco
• 1 ⁄4 teaspoon fresh grated nutmeg
• 1 ⁄8 teaspoon ground cloves
• Kosher salt and freshly ground black pepper, to taste

Details

Servings 8
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Heat oven to 250˚F. Arrange bread cubes on a baking sheet in a single layer and bake, stirring occasionally, until dried but not browned, about 15 minutes. Let cool.

Place bacon into a 12" skillet; cook over medium-high heat, stirring frequently, until crisp and its fat has rendered, about 10 minutes. Add 4 tablespoons of the butter and heat. Add shallots and celery, reduce heat to medium, and cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add oyster liquor, stock, madeira or port, parsley, thyme, sage, Tabasco, nutmeg, cloves, and salt and pepper. Bring to a boil over high heat and cook, stirring occasionally, for 5 minutes. Scrape the mixture into a large bowl and stir in the bread cubes and oysters. Set aside to allow the flavors to come together for 10 minutes.

Raise the oven temperature to 400˚F. Transfer mixture to a buttered 2-quart oval baking dish and cover with foil. Bake for 30 minutes, remove foil, drizzle with remaining butter, and continue baking until golden brown and crusty, about 30 minutes more. Serve immediately.

SERVES 8 – 10