Renee Erickson
Recipe by Coastal Living November 2017

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Credit: Greg Dupree

Recipe Summary test

prep:
30 mins
total:
1 hr 35 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

  • 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.

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

Source

The Walrus and the Carpenter, plus others, Seattle

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