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Thanksgiving: Oyster Dressing

Source of Recipe


From "The Pioneer Woman Cooks: A Year of Holidays"



List of Ingredients



• 1/2 pound thick-cut bacon, sliced into small pieces
  
• 2 Tbsp butter
  
• 4 carrots, peeled and diced
  
• 6 celery stalks, diced
  
• 1 large onion, diced
  
• 6 cups low-sodium turkey or chicken broth
  
• 1/2 tsp ground sage
  
• Salt and pepper
  
• Three 8-ounce cans oysters, drained, liquid reserved
  
• 1 batch cornbread, cut into 1-inch cubes and dried
  
• 2 loaves ciabatta or other crusty artisan bread, cut into 1-inch cubes and dried
  
• 1 Tbsp minced fresh rosemary
  






Instructions



1. Add the bacon to a large skillet over medium-high heat, and fry until it's chewy; remove to a plate. Pour off and discard all the bacon grease but do not clean the skillet.
   
   
2. Return the skillet to medium-high heat and melt the butter. Add the carrots, celery, and onion and cook until the vegetables just start to get tender, 3 to 4 minutes. Pour in the broth. Add the sage, salt, and pepper, then add the drained oysters. Cook the mixture until the broth and oysters are hot.
   
   
3. Combine all the bread and all the contents of the skillet in a large bowl, and toss it around until it's totally combined. Finally, add the bacon and rosemary and stir until it's all combined. Check the seasonings, adding more salt and pepper if needed. Pile the dressing into a large baking dish and bake, uncovered, at 375°F for 20 to 25 minutes, until golden brown.
   
   Makes 16 to 20 servings.