Oyster Stuffing
A traditional oyster stuffing recipe using shucked oysters, brioche, veggies, stock, plenty of butter, and fresh herbs. Full of flavor and easy to make.
Ingredients
- 1 lb Cubed Brioche Bread
- ½ lb Chopped Bacon
- 2 tbsp Olive Oil
- 2 Chopped Onions
- 1 Chopped Celery
- 1 tbsp Chopped Garlic
- 3 tbsp Finely Chopped Thyme
- 1 tbsp Finely Chopped Sage
- Salt and pepper
- 2/3 cup Chopped Parsley
- 1 stick Softened Unsalted Butter
- 2 ¼ cups Chicken Stock
- 3 Cans of Shucked Oysters in their own Liquor Chop the Oysters.
Instructions
- Preheat oven to 325.
- Place bread evenly on baking sheet/s and bake until dried and golden about 15 to 20 minutes.
- While the bread is baking, in a pot heat olive oil and add bacon.
- Render the fat from the bacon then add the onion, celery, garlic, thyme, sage and sauté until the vegetables have softened.
- Remove the bread from the oven and let it cool enough so that you can comfortably handle it.
- In a mixing bowl add toasted bread, the sautéed vegetables, chicken stock, herbs, and bacon mixture, unsalted butter, parsley, and chopped oysters (with their liquor/juice), salt and pepper and toss gently.
- Cover the stuffing with foil and bake for a half an hour.
- Put the oven on broil.
- Uncover the stuffing and broil it in the oven for an additional 10-15 minutes or until the stuffing is golden brown on top.