Sourdough Stuffing with Oysters and Bacon

Photo by Scott Phillips
Ingredients
- ¾ cup sliced leeks
- Ground black pepper
- 2 large eggs, lightly beaten
- 1-½ cups chopped celery
- ½ cup chopped fresh, flat-leaf parsley
- 1-½ cups chopped onion
- Vegetable oil or cooking spray, for baking dish
- + 8 more ingredients
-
- ½ cup fresh shucked oysters, drained and coarsely chopped
- 3 Tbs. chopped fresh sage
- ¾ lb. bacon, diced
- ¼ cup melted unsalted butter or extra virgin olive oil
- Kosher salt
- 2 cups turkey or chicken broth, more as needed
- One 14- to 16-oz. loaf sourdough bread
- 2 Tbs. chopped fresh thyme
Tear or cut the bread into 3/4-inch pieces until you have 8 to 10 cups. If working a day ahead, lay the pieces out on a rack and leave them uncovered on the counter to dry overnight. Otherwise, spread the bread out on a rimmed baking sheet and bake in a 275° F oven, stirring every 10 minutes or s...
Baked Chicken recipes you also might like
Creamed Oysters in Acorn Squash Recipe

Ham-and-Oyster Po' Boy Recipe

Oyster and Spinach-stuffed Mushrooms Recipe

Pan-Roasted Chicken, Squash, and Chard Salad with Bacon Vinaigrette Recipe

Roasted Oysters with Lemon-Anise Stuffing Recipe

Roasted Oysters Decadence Recipe

Oysters Rockefeller Recipe

Best Wine Deals
-
$29.9840% offMelville Syrah Santa Rita Hills Sta. Rita Hills Estate 2005
-
$25.8916% offVincent Girardin Santenay Clos de la Comme-Dessus 2008
Comments