Oyster Stuffing

Give your traditional stuffing an Asian-flare this year by incorporating oysters and Oyster Sauce.

Oyster Stuffing

Oyster Stuffing
  • 2 loaves French bread ¾-inch cubes (12 cups)
  • ½ lb sliced bacon, cut into ½-inch pieces
  • 2 to 3 tablespoons olive oil
  • 2 cups onions, finely chopped
  • 1½ cups chopped celery
  • 3 tablespoons chopped fresh thyme
  • 1 tablespoon minced garlic
  • ¼ teaspoon black pepper
  • ¼ cup Oyster Sauce
  • ⅔ cup finely chopped fresh flat-leaf parsley
  • 1 stick (1/2 cup) unsalted butter, melted
  • 18 oysters, shucked, drained, and chopped (3/4 cup)
  • 2¼ cups low-sodium chicken broth
  1. Preheat oven to 325°F.
  2. Meanwhile, cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towels to drain, reserving fat in skillet.
  3. If bacon renders less than ¼ cup fat, add enough oil to skillet to total ¼ cup fat. Cook onions, celery, thyme, garlic, and pepper in fat in skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Transfer to bowl with bread cubes, then stir in bacon, parsley, butter, oyster sauce and oysters. Drizzle with stock, then season with salt and pepper and toss well.
  4. Transfer stuffing to a buttered 3- to 3½-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more


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