Rating: 4 stars
30 Ratings
  • 5 star values: 11
  • 4 star values: 8
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 1
  • 30 Ratings
Kristen Evans Dittami

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Credit: Grant Cornett

Recipe Summary

hands-on:
30 mins
total:
1 hr 45 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

321 calories; fat 15g; saturated fat 8g; cholesterol 97mg; sodium 919mg; protein 12g; carbohydrates 33g; sugars 3g; fiber 2g; iron 4mg; calcium 84mg.
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