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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Smoky bacon leads the way in this East Coast-inspired stuffing. If you really like oysters, add an extra can. Doubling the oysters will add about 17¢ per serving.âSherry Thompson, Seneca, South Carolina Ingredients:
2 celery ribs, chopped |
1 bunch green onions, chopped |
1/2 cup butter, cubed |
3 garlic cloves, minced |
1/4 cup minced fresh parsley |
1-1/2 teaspoons minced fresh sage or 1/2 teaspoon rubbed sage |
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme |
1/2 teaspoon poultry seasoning |
1/8 teaspoon pepper |
12 cups cubed day-old french bread |
1/2 pound bacon strips, cooked and crumbled |
2 eggs |
1 cup chicken broth |
1 can (8 ounces) whole oysters, drained and chopped |
1/4 cup white wine or additional chicken broth |
Directions:
1. In a large skillet, saute celery and onions in butter until tender. Add the garlic; cook 1 minute longer. Add the parsley, sage, thyme, poultry seasoning and pepper.
2. Place bread cubes in a large bowl; add celery mixture and bacon. In another bowl, whisk the eggs, broth, oysters and wine. Add to bread mixture; stir just until moistened.
3. Transfer to a greased 3-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until lightly browned and a thermometer reads 160°. Yield: 12 servings.
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