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New England Oyster Bread Stuffing

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New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

1 hr 15 mins total
35 mins prep

Recipe Filed Under
Shellfish, Seafood, Vegetable, American, Baking, Side Dish, Stuffing & Dressing, Fall, Thanksgiving

Provided By: Alexis Touchet

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This irresistible combination of fresh, briny oysters and smoky bacon brings to mind classic New England chowder.

Ingredients

Serves:

1 1/2 pounds Italian bread or round loaf, torn into 1-inch pieces (18 cups)

1/2 pound smoked bacon, cut into 1/2-inch pieces

1/2 stick (4 tablespoons) unsalted butter

2 medium onions, chopped

2 celery ribs, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups shucked oysters with liquor (about 1 pint or 22 large oysters)

2 1/2 cups reduced-sodium chicken stock or broth

1/2 cup heavy cream

1 cup chopped flat-leaf parsley

Directions

Preheat oven to 350F with racks in upper and lower thirds of oven and butter a 4-quart baking dish (15 by 10 inches).

Bake bread pieces in 2 large shallow baking pans in oven, switching positions of pans halfway through baking, until dry and pale golden, 20 to 25 minutes. Transfer to a very large bowl.

Meanwhile, cook bacon in a 12-inch heavy skillet over medium heat, stirring, until crisp, 3 to 4 minutes, then transfer to paper towels to drain, reserving 1/4 cup fat in skillet. Add butter, onions, celery, salt, and pepper and cook over medium-low heat, stirring, until vegetables are softened, 8 to 10 minutes. Drain oysters in a sieve set over a bowl, reserving any liquor, and coarsely chop.

Toss bread with vegetables, bacon, oysters and liquor, stock, cream, parsley, and salt and pepper to taste, then transfer to baking dish.

Bake, covered tightly with buttered foil, in upper third of oven until heated through, about 20 minutes. Remove foil and bake stuffing until top is browned, 10 to 15 minutes more.

NOTE:
These stuffings are intended to be baked independently from the Thanksgiving turkey. If you decide to cook your stuffing inside the turkey, please make sure it comes to 165F to prevent foodborne illness.

Make ahead: Stuffing can be assembled, without the oysters and liquor, 2 days ahead, and chilled (covered once cooled). Bring to room temperature and stir in oysters and liquor before baking.