Baguette, Smoked Oyster, And Pancetta Stuffing

1. 1

   Preheat oven to 350u00b0. Butter a shallow 3-quart baking dish and a sheet of foil. Place bread in a very large bowl.

2. 2

   Toast nuts on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool; add to bowl with bread.

3. 3

   Meanwhile, heat oil in a large skillet over medium-high. Cook pancetta, stirring often, until browned and crisp, 5.8 minutes. Transfer to bowl with a slotted spoon.

4. 4

   Add leeks and celery to skillet, season with salt and pepper, and cook, stirring often, until leeks are golden brown and soft, 10.15 minutes. Transfer to bowl.

5. 5

   Reduce heat, add Cognac to skillet (take care, as it can ignite), and cook, scraping up any browned bits, until almost all evaporated, about 1 minute. Add 1/2 cup butter; cook, stirring, until melted. Drizzle over bread mixture.

6. 6

   Whisk eggs and 2 cups stock in a medium bowl; pour over bread mixture. Add oysters, thyme, sage, and lemon zest, season with salt and pepper, and toss, adding more stock 1/4-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared dish and dot with remaining 1/4 cup butter. Top with lemon slices.

7. 7

   Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30-35 minutes. Increase oven temperature to 450u00b0. Uncover and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.

8. 8

   Do ahead: Stuffing can be assembled 1 day ahead. Cover and chill.

No additional tips available.