epicurious4.8
Best Oyster Stuffing With Bacon and Herbs
Shuck and chop fresh oysters for this classic stuffing to lend it depth and a delicious savory brininess. For easy oyster stuffing, sub in jarred shellfish.
👥 10 Servings⏱️ Prep & Cook: 2h🔥 Cook: 1h👤 The Gourmet Test Kitchen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●bowl
- ●skillet
- ●baking dish
📝 Preparation Steps
1
Preheat oven to 325°F.
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 crispy and golden, 25 to ⏱️ 30 minutes total. Cool bread in pans on racks, then transfer to a large bowl.
3
Meanwhile, cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about ⏱️ 10 minutes. Transfer to paper towels to drain, reserving fat in skillet.
4
If bacon renders less than ¼ cup fat, add enough oil to skillet to total ¼ cup fat. 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. Transfer to bowl with bread cubes, then stir in bacon, parsley, butter, and oysters. Drizzle with stock, then season with salt and pepper and toss well.
medium onions, finely chopped (2 cups)2minced garlic1 tablespoonoysters, shucked, drained, and chopped (¾ cup)18
5
Transfer bread mixture to a buttered 3- to 3½-quart shallow baking dish. Bake, covered, in middle of oven ⏱️ 30 minutes, then uncover and bake until browned, about ⏱️ 30 minutes more. DO AHEAD: Stuffing can be assembled (without oysters and not baked) 2 days ahead and chilled, covered. Bring to room temperature and stir in oysters before baking.
oysters, shucked, drained, and chopped (¾ cup)18
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