Northwest Oyster & Bacon Stuffing Recipe

Name: Northwest Oyster & Bacon Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 cup cubed bread, toasted (from 2 baguettes); 1/2 cup (4 oz.) plus 5 Tbsp. (2 1/2 oz.) unsalted butter, divided; 3 cups minced shallots (about 6 shallots); 2 1/4 cups 1/2-in. chopped celery (about 8 oz.); 1/4 cup chopped fresh sage leaves; 1/4 cup fresh thyme leaves; 1/4 cup dry white sherry; 2 tablespoons Dijon mustard; 3 1/2 cups chicken stock; 1/2 teaspoon grated fresh nutmeg; 1/4 teaspoon cayenne pepper; 1 qt. fresh shucked Pacific oysters, drained (1/4 cup liquor reserved); 8 cooked thick-cut bacon slices (not maple or pepper), cut into 1-in. pieces; 4 large eggs, lightly beaten; 1 cup fresh flat-leaf parsley leaves (1 small bunch); 1 teaspoon sea salt; 1/2 teaspoon black pepper

Servings: persons

10 cup cubed bread, toasted (from 2 baguettes)
1/2 cup (4 oz.) plus 5 Tbsp. (2 1/2 oz.) unsalted butter, divided
3 cups minced shallots (about 6 shallots)
2 1/4 cups 1/2-in. chopped celery (about 8 oz.)
1/4 cup chopped fresh sage leaves
1/4 cup fresh thyme leaves
1/4 cup dry white sherry
2 tablespoons Dijon mustard
3 1/2 cups chicken stock
1/2 teaspoon grated fresh nutmeg
1/4 teaspoon cayenne pepper
1 qt. fresh shucked Pacific oysters, drained (1/4 cup liquor reserved)
8 cooked thick-cut bacon slices (not maple or pepper), cut into 1-in. pieces
4 large eggs, lightly beaten
1 cup fresh flat-leaf parsley leaves (1 small bunch)
1 teaspoon sea salt
1/2 teaspoon black pepper

1
Preheat oven to 400u00b0F. Place bread cubes in a large bowl.
2
Melt 1/2 cup of the butter in a large saucepan over medium. Add shallots, celery, sage, and thyme, and cook, stirring often, until celery is tender, about 5 minutes. Whisk in sherry and Dijon; cook, stirring constantly, 1 minute. Stir in chicken stock, nutmeg, cayenne, and reserved oyster liquor; cook 2 minutes.
3
Pour mixture over bread cubes, and toss gently. Gently stir in oysters, bacon, eggs, parsley, salt, and black pepper until combined.
4
Grease a 13- x 9-inch baking dish with 1 tablespoon of the butter, and carefully spoon stuffing into prepared dish. Dot top of stuffing with remaining 4 tablespoons butter; cover with aluminum foil, and bake in preheated oven 30 minutes.
5
Remove foil, and bake until browned and crispy on top, 15 to 20 minutes. Let stand 15 minutes before serving.

1839

kcal

Calories

127

Fat

Carbs

157

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 17 ingredients. The key ingredients include: 10 cup cubed bread, toasted (from 2 baguettes), 1/2 cup (4 oz.) plus 5 Tbsp. (2 1/2 oz.) unsalted butter, divided, 3 cups minced shallots (about 6 shallots), 2 1/4 cups 1/2-in. chopped celery (about 8 oz.), and more.

Yes, Northwest Oyster & Bacon 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.

Northwest Oyster & Bacon Stuffing

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