Category,

Tips and Tricks 

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

Low-sodium chicken broth will allow you to control the saltiness of any dish. If you have the regular variety, reduce the salt in this recipe and salt to taste at the end.

 

Shopping List

  • 1# Maxbauer's Homemade center-cut bacon
  • 1# Italian Bread cut into 3/4" cubes
  • 6 T. butter
  • 2 Medium onions, diced
  • 4 Ribs of celery, thinly-sliced
  • 1 1/2 t. Salt
  • 1/4 t. Black pepper
  • 1/2 cup dry white wine
  • 2 1/2 cups Chicken broth
  • 2 Beaten eggs
  • 16 Oysters, shucked and chopped
  • 1/2 cup Fresh flat leaf parsley, chopped
  • Aluminum foil

Cooking Instructions

1

Heat oven to 375 degrees. Cook 6 slices bacon over medium heat in skillet until crisp, 5-7 minutes. Transfer to a plate and reserve skillet.

2

Butter a 9x13 baking dish. Divide 1# Italian bread cut into 3/4” cubes between 2 cookie sheets and bake until dry and crisp, 10-12 minutes.

3

Meanwhile, wipe out skillet and melt 6 T. Butter over medium heat. Add 2 medium diced onions, 4 thinly sliced ribs of celery, 1 t. salt and 1/4t. Black pepper. Cook until very tender and starting to brown, 10-12 minutes. Add 1/2 cup dry white wine and cook until evaporated. Transfer this mixture to a large bowl and allow to cool.

4

Add the bread, 2 1/2 C. chicken broth, 2 beaten eggs, the bacon, 16 shucked and chopped oysters, 1/2 C. chopped fresh flat leaf parsley and 1/2 t. salt to the vegetables and toss to combine.

5

Turn the mixture into the buttered baking dish. Cover with buttered foil. Bake for 20 minutes. Uncover and bake until browned, 20-30 minutes more.

Ingredients

Directions

1

Heat oven to 375 degrees. Cook 6 slices bacon over medium heat in skillet until crisp, 5-7 minutes. Transfer to a plate and reserve skillet.

2

Butter a 9x13 baking dish. Divide 1# Italian bread cut into 3/4” cubes between 2 cookie sheets and bake until dry and crisp, 10-12 minutes.

3

Meanwhile, wipe out skillet and melt 6 T. Butter over medium heat. Add 2 medium diced onions, 4 thinly sliced ribs of celery, 1 t. salt and 1/4t. Black pepper. Cook until very tender and starting to brown, 10-12 minutes. Add 1/2 cup dry white wine and cook until evaporated. Transfer this mixture to a large bowl and allow to cool.

4

Add the bread, 2 1/2 C. chicken broth, 2 beaten eggs, the bacon, 16 shucked and chopped oysters, 1/2 C. chopped fresh flat leaf parsley and 1/2 t. salt to the vegetables and toss to combine.

5

Turn the mixture into the buttered baking dish. Cover with buttered foil. Bake for 20 minutes. Uncover and bake until browned, 20-30 minutes more.

Oyster and Bacon Stuffing