Southern Oyster and Bacon Stuffing
Serves 6 to 8
Time 1 hr
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.
Ingredients
- 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 flat-leaf parsley
- 2 teaspoons rubbed sage
- 2 teaspoons dried thyme
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- 3 cups low-sodium chicken broth
- 12 oysters, shucked and chopped
- 2 eggs, beaten (optional)
Method
Preheat the 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, celery 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 carbohydrates (4g dietary fiber, 22g sugar), 15g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 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 flat-leaf parsley
- 2 teaspoons rubbed sage
- 2 teaspoons dried thyme
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- 3 cups low-sodium chicken broth
- 12 oysters, shucked and chopped
- 2 eggs, beaten (optional)