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Thanksgiving: Oyster Stuffing




Source of Recipe


(cat)


List of Ingredients




2 loaves Italian or French bread, cut into ¾-inch cubes (12 cups)

½ pound bacon (8 slices), cut into ½-inch pieces

2 to 3 Tbsp olive oil (if needed)

2 medium onions, finely chopped

1½ cups chopped celery

1 Tbsp minced garlic

3 Tbsp chopped fresh thyme (or 1 Tbsp dried thyme, crumbled)

1 Tbsp finely chopped fresh sage (or 2 tsp dried sage, crumbled)

½ tsp salt

¼ tsp freshly ground black pepper

2/3 cup finely chopped fresh flat-leaf parsley

1 stick (8 Tbsp) unsalted butter, melted

18 oysters, shucked, drained and chopped

2¼ cups turkey or chicken stock, or low-sodium chicken broth

Recipe





Put racks in upper and lower thirds of oven and preheat oven to 325° F. Butter a 3- to 3½-quart shallow baking dish.


Spread bread cubes on 2 baking sheets with sides. Bake, switching position of sheets halfway through baking, until golden, 25 to 30 minutes. Let bread cool on sheets on racks, then transfer to a large bowl. (Leave oven on and reposition one rack in middle of oven.)


Meanwhile, cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towels to drain, reserving fat in skillet.


If bacon rendered less than ¼ cup fat, add enough oil to skillet to measure ¼ cup. Add onions, celery, garlic, thyme, sage, salt and pepper to skillet and cook over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Transfer to bowl of bread cubes, then stir in bacon, parsley, butter and oysters. Drizzle with stock, season with salt and pepper, and toss well.


Transfer stuffing to baking dish. Bake, covered, for 30 minutes. Uncover and bake until browned on top, about 30 minutes more.

Serves 8 to 10







Final Comments

The stuffing can be assembled, without the oysters, up to 2 days ahead and refrigerated, covered. Bring to room temperature and stir in the oysters before baking.