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Oyster Stuffing
2020-02-04
https://www.metro.ca/userfiles/image/recipes/farce-huitres-11194.jpg
PT40M
PT45M
PT1H25M
Preheat the over to 400 F (200 C).In a large skillet over medium-high heat, cook bacon, stirring frequently until crisp, about 10 minutes. Add ¼ cup (60 ml) of the butter and heat until melted. Add the shallots and celery, reduce the heat to medium and cook, stirring occasionally, until vegetables are soft and translucent, about 10 minutes.Add oyster liquor, broth, bourbon, parsley, rosemary, thyme, sage, nutmeg, cloves and salt and pepper. Increase heat to high, and bring to boil; cook, stirring occasionally, for five minutes. Pour this mixture into a large bowl (remember to scrape the pan for the good bits!). Stir in the bread cubes and oysters. Set aside for 15 minutes to allow the flavours to marry.Spread the mixture evenly in a buttered 10-cup (2.5L) baking dish and cover with foil. Bake for 30 minutes. Remove foil, drizzle with the remaining ¼ (60 ml) of butter over the top, and continue baking until the top is golden brown and crusty, about 15 minutes more.Serve immediately.Source; Shucker Paddy
6
Metro
5
1
5
5
16 bacon
6 tablespoon (90 ml) unsalted butter melted plus more for greasing the pan
6 shallot thinly sliced
4 celery thinly sliced
40 medium oyster bluepoints or Pemaquid shucked; liquor reserved
1 cup (500 ml) chicken broth
1/4 cup (60 ml) bourbon Woodford Reserve flamed to reduce the alcohol
1/2 cup (125 ml) fresh flat-leaf parsley leaves chopped
2 tablespoon (30 ml) fresh rosemary chopped
2 tablespoon (30 ml) fresh thyme leaves chopped
2 tablespoon (30 ml) fresh sage leave chopped
1/4 teaspoon (1,25 ml) fresh nutmeg grated
1/4 teaspoon (1,25 ml) ground cloves
To taste salt and fresh ground black pepper
12 cups (3 L) crusty bread French, sourdough, cornbread or combination - day old is best
Oyster Stuffing
6
Main course
0:40
Preparation
0:45
COOKING
1:25
TOTAL TIME
Ingredients
-
16
bacon
-
6 tablespoon
(90 ml)unsalted butter melted plus more for greasing the pan
-
6
shallot thinly sliced
-
4
celery thinly sliced
-
40
medium oyster bluepoints or Pemaquid shucked; liquor reserved
-
1 cup
(500 ml)chicken broth
-
1/4 cup
(60 ml)bourbon Woodford Reserve flamed to reduce the alcohol
-
1/2 cup
(125 ml)fresh flat-leaf parsley leaves chopped
-
2 tablespoon
(30 ml)fresh rosemary chopped
-
2 tablespoon
(30 ml)fresh thyme leaves chopped
-
2 tablespoon
(30 ml)fresh sage leave chopped
-
1/4 teaspoon
(1,25 ml)fresh nutmeg grated
-
1/4 teaspoon
(1,25 ml)ground cloves
-
To taste
salt and fresh ground black pepper
-
12 cups
(3 L)crusty bread French, sourdough, cornbread or combination - day old is best
Preparation
Preheat the over to 400 F (200 C).
In a large skillet over medium-high heat, cook bacon, stirring frequently until crisp, about 10 minutes. Add ¼ cup (60 ml) of the butter and heat until melted. Add the shallots and celery, reduce the heat to medium and cook, stirring occasionally, until vegetables are soft and translucent, about 10 minutes.
Add oyster liquor, broth, bourbon, parsley, rosemary, thyme, sage, nutmeg, cloves and salt and pepper. Increase heat to high, and bring to boil; cook, stirring occasionally, for five minutes. Pour this mixture into a large bowl (remember to scrape the pan for the good bits!). Stir in the bread cubes and oysters. Set aside for 15 minutes to allow the flavours to marry.
Spread the mixture evenly in a buttered 10-cup (2.5L) baking dish and cover with foil. Bake for 30 minutes. Remove foil, drizzle with the remaining ¼ (60 ml) of butter over the top, and continue baking until the top is golden brown and crusty, about 15 minutes more.
Serve immediately.
Source; Shucker Paddy
Source :
Metro
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