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Bake: 55 Minutes
- 1 (12-ounce) loaf French bread
- 4 tablespoons butter
- 2 onions, chopped
- 4 celery stalks, chopped
- 1/4 cup dry sherry
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1 teaspoon rubbed sage
- 1/8 teaspoon ground cayenne pepper
- 1 teaspoon salt
- 1 teaspoon coarsely ground black pepper
- 1/4 cup chopped fresh parsley
- 1 pint shucked oysters, drained
- 1 (7- to 8-ounce) container whole roasted chestnuts, chopped
- 2 cups turkey or chicken broth
- Garnish: fresh parsley leaves
- 1. Preheat oven to 350°. Slice bread into 1/2-inch slices; cut into 1/2-inch cubes. Spread on a baking sheet, and bake 15 minutes or until lightly toasted.
- 2. Melt butter in a large skillet over medium-high heat. Add onions and celery; cook, stirring occasionally, 10 minutes or until tender. Add sherry and next 5 ingredients. Cook 5 minutes or until sherry is almost evaporated. Transfer mixture to a large bowl.
- 3. Stir in parsley and next 3 ingredients, tossing until well-blended. Transfer mixture to a lightly greased 13- x 9-inch baking dish. Cover baking dish with aluminum foil. (May be covered and refrigerated overnight. Let come to room temperature before baking.)
- 4. Bake stuffing 40 minutes. Uncover, and bake 15 minutes or until golden brown. Garnish, if desired.
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