We love a good classic oyster stuffing. Why not make it this year with fresh, local oysters? And Bacon! No shucking required...
You don't have to know how to shuck an oyster to make this simple recipe. Just steam oysters on the stovetop until they pop open, then you're good to go!
• 12 freshly shucked or steamed oysters, liquor included
• 3/4 cup unsalted butter
• 1 loaf plain white or sourdough bread
• 3 tablespoons olive oil
• 8oz bacon or pancetta
• 2 yellow onions
• 5 celery stalks
• 1 leek
• 2 tablespoons fresh thyme
• 1 tablespoon fresh sage
• 1/2 cup sherry
• 2 eggs
• 2 cups chicken, turkey or vegetable stock
• Kosher salt, freshly ground pepper
What do to:
Pre-heat oven to 350. Butter a 3qt baking dish and a sheet of foil. Tear up bread into 1" pieces and place in a large bowl.
Chop bacon or pancetta and vegetables. Heat oil in a large skillet over med-high heat. Add bacon and cook, stirring occasionally until browned. Add to bowl with bread.
Add onions, celery, leek and herbs to skillet, season with salt and pepper, and cook - stirring often- until onions are golden brown and soft. Transfer to bowl with bread.
Reduce heat to medium and add sherry, scraping up any browned bits, until almost evaporated, about 1 minute. Add 1/2 cup butter, cook and stir until melted. Drizzle over bread mixture.
Whisk eggs and 2 cups stock in a medium bowl, pour over bread mixture. Season with salt and pepper, add oysters and toss - adding more stock, a little at a time - until combined and bread is hydrated. Transfer to prepared baking dish and dot with remaining butter.
Cover with buttered foil, bake 30-35 minutes. Increase oven temperature to 450. Uncover and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.