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Oyster and Bacon Stuffing

Oyster and bacon stuffing
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Serves 8| Hands-On Time: | Total Time:

Ingredients

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.
By November, 2010

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 .

Quick Tip

Loaf of bread and butter
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.

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