Give your traditional stuffing an Asian-flare this year by incorporating oysters and Oyster Sauce.
- 2 loaves French bread 3/4-inch cubes 12 cups
- 1/2 lb sliced bacon cut into 1/2-inch pieces
- 2 to 3 tablespoons olive oil
- 2 cups onions finely chopped
- 1 1/2 cups chopped celery
- 3 tablespoons chopped fresh thyme
- 1 tablespoon minced garlic
- 1/4 teaspoon black pepper
- 1/4 cup Oyster Sauce
- 2/3 cup finely chopped fresh flat-leaf parsley
- 1 stick 1/2 cup unsalted butter, melted
- 18 oysters shucked, drained, and chopped (3/4 cup)
- 2 1/4 cups low-sodium chicken broth
- Preheat oven to 325°F.
- 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.
- If bacon renders less than 1/4 cup fat, add enough oil to skillet to total 1/4 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.
- Transfer stuffing to a buttered 3- to 3 1/2-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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