New England Oyster Bacon Stuffing
Source: Sara Moulton
6 cups Sourdough bread, cubed and toasted
1 pound un-sliced bacon so you can cube it
1 stick of butter
2 chopped onions
4 ribs of chopped celery
1/2 cup chopped fresh herbs, such as parsley, thyme, and majoram
1 pound poached oysters, with liquor (oyster liquid)
1 pound roasted and shelled chestnuts
1 cup of chicken stock (canned)
salt and pepper (to taste)
1. Toast the 6 cups of bread cubes for 10 - 15 minutes in a 325 degree oven
until golden. Transfer toasted cubes into a large bowl.
2. Lightly poach your oysters in 1/2 of the stick of butter, until almost done.
Transfer the oysters into the bowl with the bread cubes.
3. In the same skillet, with the remaining 1/2 stick of butter, sauté all of the
vegetables for 10 minutes, until soft. Remove vegetables and place in bowl.
Using the same skillet, brown the bacon and drain the grease.
4. Now combine the bacon, vegetables, oysters, breadcrumbs and the rest of the
ingredients EXCEPT for the chicken stock. Mix the ingredients until well
5. Now add just enough chicken stock to moisten the bread mixture. You do not
want it soaking wet.
6. If packing the turkey, stuff the neck and cavity loosely with stuffing,
folding the neck skin under and fastening with a skewer. If not, lightly pack
stuffing into a large, shallow stoneware-baking dish.
7. If you bake the stuffing inside the bird, roast the bird at 325 degrees for
15 minutes per pound, or until the temperature of the bird reaches 180 degrees
and the juices run clear when thigh is pierced with fork.
8. If you back in a separate dish, drizzle the stuffing with a little bit of
stock (do not soak). Cover and bake at 325 degrees for 20 to 30 minutes. Uncover
and bake for an additional 10 minutes.