Oyster Stuffing
Oyster Stuffing
As you plan for the holidays, consider making a stuffing that's a little different from your average. This recipe has a bit of an Asian flair with the added oyster sauce, courtesy of Lee Kum Kee.
Prep Time
20
minutes
Cook Time
40
minutes
Servings
8
Total time: 1 hour
Ingredients
- 2 loaves french bread 3/4-inch cubes (12 cups)
- 1/2 lb. sliced bacon, cut into 1/2-inch pieces
- 2 to 3 tablespoon olive oil
- 2 cup onions, finely chopped
- 1 1/2 cup chopped celery
- 3 tablespoon chopped fresh thyme
- 1 tablespoon minced garlic
- 1/4 teaspoon black pepper
- ¼ cup oyster sauce
- 2/3 cup finely chopped fresh flat-leaf parsley
- 1 stick (1/2 cup) unsalted butter, melted
- 18 oysters, shucked, drained, and chopped (3/4 cup)
- 2 1/4 cup low-sodium chicken broth
Directions
- Preheat oven to 325°F.Meanwhile, cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towels to drain, reserving fat in skillet.If bacon renders less than 1/4 cup fat, add enough oil to skillet to total 1/4 cup fat. Cook onions, celery, thyme, garlic, and pepper in fat in skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Transfer to bowl with bread cubes, then stir in bacon, parsley, butter, oyster sauce and oysters. Drizzle with stock, then season with salt and pepper and toss well.
- Add to oven and bake for 30 minutes, or until the stuffing has reached desired doneness.