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.

Servings: 4

Ingredients

1 lb crusty Italian or sourdough bread (1 large loaf), cubed with crusts
2 eggs
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

Directions

1. Preheat the oven to 350º and grease 4 mini baking dishes or 1 medium baking dish with butter.
2. Toast the bread for 5 to 7 minutes, and then set it aside to cool.
3. 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.
4. Remove the veggies from heat and add all of the dry spices.
5. Place the bread cubes, veggies, and oysters in a large bowl, and stir them together.
6. Add the fresh herbs, and gently toss them together with the other ingredients.
7. Transfer the mixture to the prepared dishes, and then divide the broth between them.
8. Bake the stuffing for 30 to 40 minutes, or until a nice crust has formed.