Sourdough Stuffing with Oysters and Bacon

Sourdough Stuffing with Oysters and Bacon
Photo by Scott Phillips


  • ¾ cup sliced leeks
  • ½ cup fresh shucked oysters, drained and coarsely chopped
  • ¼ cup melted unsalted butter or extra virgin olive oil
  • ½ cup chopped fresh, flat-leaf parsley
  • 2 large eggs, lightly beaten
  • ¾ lb. bacon, diced
  • One 14- to 16-oz. loaf sourdough bread
  • + 8 more ingredients
    • Vegetable oil or cooking spray, for baking dish
    • 1-½ cups chopped onion
    • Ground black pepper
    • 2 Tbs. chopped fresh thyme
    • 1-½ cups chopped celery
    • 2 cups turkey or chicken broth, more as needed
    • 3 Tbs. chopped fresh sage
    • Kosher salt

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...

View full recipe at Fine Cooking


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