Oyster Stuffing Recipe | SAVEUR

Oyster Stuffing

Oyster Stuffing

We've always been partial to traditional New England–style stuffing, particularly when it's made with French bread, smoky cured pork, and oysters.

Helen Rosner

We've always been partial to traditional New England-style stuffing, particularly when it's made with smoky cured pork and oysters.

Oyster Stuffing
We’ve always been partial to traditional New England–style stuffing, particularly when it’s made with smoky cured pork and oysters.
serves 8-10

Ingredients

11 cups 12-inch-cubed white French bread (about 14 oz.)
6 slices bacon, cut crosswise into 14-inch strips
6 tbsp. unsalted butter, melted, plus more for greasing the pan
6 shallots, thinly sliced
4 ribs celery, thinly sliced
40 medium oysters, such as bluepoints, shucked (about 1 lb.), with 1 cup of the liquor reserved
1 cup chicken stock
14 cup madeira or port
13 cup chopped flat-leaf parsley leaves
2 tbsp. chopped thyme leaves
2 tbsp. chopped sage leaves
12 tsp. Tabasco
14 tsp. fresh grated nutmeg
18 tsp. ground cloves
Kosher salt and freshly ground black pepper, to taste

Instructions

Heat oven to 250˚. Arrange bread cubes on a baking sheet in a single layer and bake, stirring occasionally, until dried but not browned, about 15 minutes. Let cool.
Put bacon into a 12-inch skillet; cook over medium-high heat, stirring frequently, until crisp and its fat has rendered, about 10 minutes. Add 4 tbsp. of the butter and heat. Add shallots and celery, reduce heat to medium, and cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add oyster liquor, stock, madeira or port, parsley, thyme, sage, Tabasco, nutmeg, cloves, and salt and pepper. Bring to a boil over high heat and cook, stirring occasionally, for 5 minutes. Scrape the mixture into a large bowl and stir in the bread cubes and oysters. Set aside to allow the flavors to come together for 10 minutes.
Raise the oven temperature to 400˚. Transfer mixture to a buttered 2-qt. oval baking dish and cover with foil. Bake for 30 minutes, remove foil, drizzle with remaining butter, and continue baking until golden brown and crusty, about 15 minutes more. Serve immediately.

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