Oyster and Bacon Stuffing

Grant Cornett

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Serves 8| Hands-On Time: 30m | Total Time: 1hr 45m

Ingredients

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

Directions

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.
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.
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.
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.

By Kristen Evans Dittami, November 2010

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 321Calories From Fat 136

Fat 15g
Sat Fat 8g
Cholesterol 97mg
Sodium 919mg
Protein 12g
Carbohydrate 33g
Sugar 3g
Fiber 2g
Iron 4mg
Calcium 84mg

What does this mean? See Nutrition 101.

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Quick Tip

Don’t be tempted to upgrade your bread for this recipe. Sourdoughs and crusty country breads will yield dense, heavy cubes that can weigh your dish down. Soft, thin-crusted loaves from the supermarket make the best stuffing.