Oyster and Bacon Stuffing

oyster-bacon-stuffing
Photo by Grant Cornett
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  • Serves 8
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    Nutritional Information

    Per Serving

    • Calories 321 calories
    • Calories 136 calories from fat
    • Fat 15 g
    • Sat Fat 8 g
    • Cholesterol 97 mg
    • Sodium 919 mg
    • Protein 12 g
    • Carbohydrate 33 g
    • Sugar 3 g
    • Fiber 2 g
    • Iron 4 mg
    • Calcium 84 mg

Ingredients

  1. Check 6 slices bacon, sliced crosswise
  2. Check 6 tablespoons unsalted butter, plus more for the baking dish and foil
  3. Check 1 large loaf Italian bread (about 1 pound), cut into 3⁄4-inch pieces (about 16 cups)
  4. Check 2 medium onions, chopped
  5. Check 4 celery stalks, thinly sliced
  6. Check kosher salt and black pepper
  7. Check 1/2 cup dry white wine
  8. Check 2 1/2 cups low-sodium chicken broth
  9. Check 2 large eggs, beaten
  10. Check 16 oysters, shucked and chopped
  11. Check 1/2 cup chopped fresh flat-leaf parsley

Directions

  1. Heat oven to 375° F. Cook bacon in a skillet over medium heat until crisp, stirring frequently, 5 to 7 minutes. Transfer to a plate and reserve skillet.
  2. Butter a 9-by-13-inch baking dish. Divide the bread between 2 rimmed baking sheets and bake until dry and crisp, 10 to 12 minutes.
  3. Meanwhile, wipe out the skillet and melt the butter over medium heat. Add the onions, celery, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until very tender and beginning to brown, 10 to 12 minutes. Add the wine and cook until evaporated, 2 to 4 minutes; transfer to a large bowl and let cool for 10 minutes.
  4. Add the bread, broth, eggs, bacon, oysters, parsley, and ½ teaspoon salt to the vegetables and toss to combine. Transfer to the prepared baking dish. Cover with buttered foil and bake for 20 minutes. Uncover and bake until browned, 20 to 30 minutes more.