November 14, 2018
Here’s a stuffing in the classic sense of the dish — warm, crunchy bread, egg and fresh herbs, soft, comforting veggies, and a pop of sea and salt from the oysters.
If shucking a bunch of oysters sounds completely intimidating, we get it! Check out our quick shucking how-to and you’ll be wielding an oyster knife like a professional fishmonger in no time.
1 lb crusty Italian or sourdough bread (1 large loaf), cubed with crusts
2 cups chicken bone broth
1 ½ sticks unsalted butter, plus more for greasing the baking dish
12 to 16 fresh oysters, shucked, cleaned, and halved
2 medium yellow onions, diced medium
1 cup celery, sliced
1 green bell pepper, diced medium
3 cloves garlic, minced
1 Tbsp fresh ginger, minced
1 red bell pepper, diced medium
2 Tbsp parsley, chopped
8 sprigs thyme, picked
8 sprigs sage, picked
½ tsp fresh grated nutmeg
? tsp ground clove
Salt and pepper, to taste
- Preheat the oven to 350º and grease 4 mini baking dishes or 1 medium baking dish with butter.
- Toast the bread for 5 to 7 minutes, and then set it aside to cool.
- In a large sauté pan or a medium rondeau, heat the butter until melted. Add the onions, peppers, celery, garlic, and ginger, and cook until very fragrant and tender.
- Remove the veggies from heat and add all of the dry spices.
- Place the bread cubes, veggies, and oysters in a large bowl, and stir them together.
- Add the fresh herbs, and gently toss them together with the other ingredients.
- Transfer the mixture to the prepared dishes, and then divide the broth between them.
- Bake the stuffing for 30 to 40 minutes, or until a nice crust has formed.