Herbed Oyster Stuffing
Serves: 6
Gabriella Kub
1 January 1970
Based on User reviews:
45
Spice
47
Sweetness
57
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 tbsps
Olive Oil (if needed)1.5 cups
Celery (chopped)3 tbsps
Thyme (chopped fresh)1 tbsp
Sage (finely chopped fresh)1 tbsp
Garlic (minced)1 tsp
Salt1 tsp
Black Pepper2 cup
Unsalted Butter (melted)2.25 cups
Turkey Stock (turkey giblet stock)Directions:
1
Preheat oven to 325°F
2
Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 25 to 30 minutes total
3
Cool bread in pans on racks, then transfer to a large bowl
4
Meanwhile, cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes
5
Transfer to paper towels to drain, reserving fat in skillet
6
If bacon renders less than 1/4 cup fat, add enough oil to skillet to total 1/4 cup fat
7
Cook onions, celery, thyme, sage, garlic, salt, and pepper in fat in skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes
8
Transfer to bowl with bread cubes, then stir in bacon, parsley, butter, and oysters
9
Drizzle with stock, then season with salt and pepper and toss well
10
Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish
11
Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more
12
Preheat oven to 325°F
13
Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 25 to 30 minutes total
14
Cool bread in pans on racks, then transfer to a large bowl
15
Meanwhile, cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes
16
Transfer to paper towels to drain, reserving fat in skillet
17
If bacon renders less than 1/4 cup fat, add enough oil to skillet to total 1/4 cup fat
18
Cook onions, celery, thyme, sage, garlic, salt, and pepper in fat in skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes
19
Transfer to bowl with bread cubes, then stir in bacon, parsley, butter, and oysters
20
Drizzle with stock, then season with salt and pepper and toss well
21
Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish
22
Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more