Southern Oyster and Bacon Stuffing

Southern Oyster and Bacon Stuffing

Serves 6 to 8

This moist and rich traditional southern dressing combines cornbread with French bread as its base. Parsley, sage and thyme join with the smoky flavor of bacon and fresh oysters to give this dish its delicious regional flavor.

  • 6 cups 1/2-inch cubes French or home-style white bread
  • 1/2 pound bacon, roughly chopped
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 6 cups crisp cornbread, roughly broken (use dairy-free if you like)
  • 2/3 cup chopped fresh parsley
  • 2 teaspoons rubbed sage
  • 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 3 cups chicken broth
  • 12 oysters, shucked and chopped
  • 2 eggs, beaten (optional)
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Preheat oven to 400°F and toast white bread cubes 5 to 7 minutes or until barely golden. In a large skillet, cook bacon over low heat until crisp, stirring occasionally. Transfer bacon to paper towels to drain, and pour out all but 4 tablespoons of fat. Add onion and celery to remaining fat in skillet, and cook over medium heat until softened (about 3 minutes).

Transfer onion and celery mixture and bacon to a bowl and add toasted bread cubes, cornbread, herbs, salt, pepper and chicken broth. Toss well, and adjust seasoning to taste. Very gently fold in oysters. Transfer to lightly oiled baking dish and bake at 325°F for 40 to 45 minutes until bubbly and top is lightly browned.

Nutritional Info: 
Per Serving:480 calories (130 from fat), 15g total fat, 4.5g saturated fat, 95mg cholesterol, 1790mg sodium, 74g carbohydrate (4g dietary fiber, 22g sugar), 15g protein

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