Greg Dupree
Prep Time
30 Mins
Total Time
1 Hour 35 Mins
Yield
Serves 8

How to Make It

Step 1

Preheat oven to 400°F. Place bread cubes in a large bowl.

Step 2

Melt 1/2 cup of the butter in a large saucepan over medium. Add shallots, celery, sage, and thyme, and cook, stirring often, until celery is tender, about 5 minutes. Whisk in sherry and Dijon; cook, stirring constantly, 1 minute. Stir in chicken stock, nutmeg, cayenne, and reserved oyster liquor; cook 2 minutes.

Step 3

Pour mixture over bread cubes, and toss gently. Gently stir in oysters, bacon, eggs, parsley, salt, and black pepper until combined.

Step 4

Grease a 13- x 9-inch baking dish with 1 tablespoon of the butter, and carefully spoon stuffing into prepared dish. Dot top of stuffing with remaining 4 tablespoons butter; cover with aluminum foil, and bake in preheated oven 30 minutes.

Step 5

Remove foil, and bake until browned and crispy on top, 15 to 20 minutes. Let stand 15 minutes before serving.

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