Oyster Stuffing
Ingredients
- 11 cups 1/2-inch-cubed white French bread (about 14 oz.)
- 6 slices bacon, cut crosswise into 1/4-inch strips
- 6 tbsp. unsalted butter, melted, plus more for greasing the pan
- 6 shallots, thinly sliced
- 4 ribs celery, thinly sliced
- 40 medium oysters, such as bluepoints, shucked (about 1 lb.), with 1 cup of the liquor reserved
- 1 cup chicken stock
- 1⁄4 cup madeira or port
- 1⁄3 cup chopped flat-leaf parsley leaves
- 2 tbsp. chopped thyme leaves
- 2 tbsp. chopped sage leaves
- 1⁄2 tsp. Tabasco
- 1⁄4 tsp. fresh grated nutmeg
- 1⁄8 tsp. ground cloves
- Kosher salt and freshly ground black pepper, to taste
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments