Herbed Oyster Stuffing

Name: Herbed Oyster Stuffing
Ingredients: 2 loaves Italian or French bread (1 lb total), cut into 3/4-inch cubes (12 cups); 1/2 lb sliced bacon, cut into 1/2-inch pieces; 2 to 3 tablespoons olive oil (if needed); 2 medium onions, finely chopped (2 cups); 1 1/2 cups chopped celery; 3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme, crumbled; 1 tablespoon finely chopped fresh sage or 2 teaspoons dried sage, crumbled; 1 tablespoon minced garlic; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2/3 cup finely chopped fresh flat-leaf parsley; 1 stick (1/2 cup) unsalted butter, melted; 18 oysters, shucked, drained, and chopped (3/4 cup); 2 1/4 cups turkey giblet stock or low-sodium chicken broth

14 ingredients

11 steps

Ingredients

2 loaves Italian or French bread (1 lb total), cut into 3/4-inch cubes (12 cups)
1/2 lb sliced bacon, cut into 1/2-inch pieces
2 to 3 tablespoons olive oil (if needed)
2 medium onions, finely chopped (2 cups)
1 1/2 cups chopped celery
3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme, crumbled
1 tablespoon finely chopped fresh sage or 2 teaspoons dried sage, crumbled
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
2/3 cup finely chopped fresh flat-leaf parsley
1 stick (1/2 cup) unsalted butter, melted
18 oysters, shucked, drained, and chopped (3/4 cup)
2 1/4 cups turkey giblet stock or low-sodium chicken broth

Directions

1

Preheat oven to 325F.
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.