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Northern California Oyster Stuffing

Source of Recipe

Angela Lowry


Recipe Introduction

A California twist on the traditional holiday stuffing

List of Ingredients

1 pound loaf unsliced GFCF bread, cut into inch cubes (about 10-11 cups)
3-4 10 oz package ready-to-use fresh spinach, stems removed, leaves coarsely chopped (about 8 generous cups)
2 tablespoons (1/4 stick) margarine
1/2 cup minced shallots (about 4)
3 celery stalks, finely chopped
4 garlic cloves, minced
2 8-ounce jars fresh oysters, drained, coarsely chopped
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
3 eggs, beaten to blend
> 1 1/2 cups (about) canned chicken broth


Recipe

Preheat oven to 250°F. Divide bread cubes between 2 large baking sheets. Bake until dry but not colored, about 15 minutes. Transfer bread to very large bowl. Add spinach to bread.

Melt 1 tablespoon margarine in heavy large skillet over medium heat. Add minced shallots, chopped celery and garlic and sauté until tender but not brown, about 5 minutes. Stir vegetables into bread mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)

Melt remaining 1 tablespoon margarine in heavy medium skillet over medium heat. Add oysters and sauté 2 minutes. Mix oysters and 2 tablespoons tarragon into stuffing. Season to taste with salt and pepper. Mix in eggs.

Stuff into bird or baked in a cover dish in a 350 degree oven until golden.