Oyster, Bread and Spinach Stuffing Recipe

Name: Oyster, Bread and Spinach Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 baguettes, 1/2 pound each; 2 cups chicken stock; 25 oysters, shucked, with juice reserved; 1/2 pound bacon, cut into 1/2-inch slivers; 2 cups diced onions; 4 parsnips, cut into 1/2-inch dice; 5 salsify roots, cut into 1/2-inch dice; 2 cups diced celery, plus the chopped leaves; 1 bunch fresh spinach, washed, stems discarded; 2 tablespoons fresh thyme, minced; 2 tablespoons chopped parsley; 4 large eggs, lightly beaten; 1/4 cup unsalted butter, melted; Salt, black pepper and cayenne pepper to taste

Servings: persons

2 baguettes, 1/2 pound each
2 cups chicken stock
25 oysters, shucked, with juice reserved
1/2 pound bacon, cut into 1/2-inch slivers
2 cups diced onions
4 parsnips, cut into 1/2-inch dice
5 salsify roots, cut into 1/2-inch dice
2 cups diced celery, plus the chopped leaves
1 bunch fresh spinach, washed, stems discarded
2 tablespoons fresh thyme, minced
2 tablespoons chopped parsley
4 large eggs, lightly beaten
1/4 cup unsalted butter, melted
Salt, black pepper and cayenne pepper to taste

1
Preheat oven to 350 degrees.
2
Cut off and discard ends of the baguettes.
3
Cut loaves, including the crust, into 3/4-inch cubes.
4
Spread on two baking sheets, and place each sheet on middle rack of oven for 10 to 15 minutes, until toasty.
5
In large skillet, heat chicken stock until it simmers.
6
Add oysters and oyster liquid, and poach for 1 to 2 minutes, until just cooked.
7
Transfer oysters to a bowl.
8
Drain off and reserve poaching liquid.
9
In the same skillet, cook bacon until crisp.
10
Drain on paper towels.
11
Leave bacon fat in the pan.
12
Add diced onions, parnsips, salsify and celery.
13
Cook, stirring, over medium heat until almost tender.
14
Cut spinach into large pieces.
15
Add to vegetables in skillet and cook, stirring, until wilted.
16
Remove from heat, and add reserved oysters and bacon.
17
(If cooking in advance, cover and refrigerate overnight.)
18
When ready to cook, preheat oven to 350 degrees.
19
Mix thyme, parsley, eggs and butter in a bowl.
20
Add reserved bread cubes, and mix well.
21
Add enough reserved poaching liquid to moisten well.
22
Season with salt, pepper and cayenne pepper to taste.
23
Transfer to 9-by-12-inch greased, shallow casserole.
24
Bake, uncovered, for 35 to 40 minutes, until heated through.

833

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 baguettes, 1/2 pound each, 2 cups chicken stock, 25 oysters, shucked, with juice reserved, 1/2 pound bacon, cut into 1/2-inch slivers, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Oyster, Bread and Spinach Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions