Sourdough Stuffing with Oysters and Bacon
- One 14- to 16-oz. loaf sourdough bread
- 3/4 lb. bacon, diced
- 1-1/2 cups chopped celery
- 1-1/2 cups chopped onion
- 3/4 cup sliced leeks
- 1/2 cup fresh shucked oysters, drained and coarsely chopped
- 1/2 cup chopped fresh, flat-leaf parsley
- 3 Tbs. chopped fresh sage
- 2 Tbs. chopped fresh thyme
- Kosher salt
- Ground black pepper
- 2 cups turkey or chicken broth, more as needed
- 1/4 cup melted unsalted butter or extra virgin olive oil
- 2 large eggs, lightly beaten
- Vegetable oil or cooking spray, for baking dish
- Produce
- Celery (1 1/2 cups)
- Flat-leaf parsley, fresh (1/2 cup)
- Leeks (3/4 cup)
- Onion (1 1/2 cups)
- Sage, fresh (3 Tbs.)
- Thyme, fresh (2 Tbs.)
- Seafood
- Oysters, fresh (1/2 cup)
- Meat
- Bacon (3/4 lb.)
- Canned Goods
- Turkey or chicken broth (2 cups)
- Cooking & Baking
- Black pepper, Ground (1)
- Butter or extra virgin olive oil, unsalted (1/4 cup)
- Kosher salt (1)
- Vegetable oil or cooking spray (1)
- Bread & Baked Goods
- Sourdough bread (1 14- to 16-oz. loaf)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on finecooking.com
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Published December 12, 2011 (1 year ago).
2 people saved this recipe.
