Sourdough Stuffing with Oysters and Bacon

Ingredients

• 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