Herbed Oyster Stuffing Recipe

Name: Herbed Oyster Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 loaves Italian or French bread (1 lb total), cut into 3/4-inch cubes (½ 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

Servings: persons

2 loaves Italian or French bread (1 lb total), cut into 3/4-inch cubes (½ 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

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.

1236

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 loaves Italian or French bread (1 lb total), cut into 3/4-inch cubes (½ 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), and more.

Yes, Herbed Oyster Stuffing falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herbed Oyster Stuffing

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