Oysters Rockefeller Sourdough Stuffing Recipe - (3.9/5)

Ingredients

• 2 (10 ounce) packages frozen chopped spinach, thawed and well drained
• 4 slices thick-sliced bacon, cut into 1/4-inch slices
• 1 cup finely chopped shallots, about 8 medium
• 3 cloves garlic, minced
• 1/4 cup Pernod
• 2 teaspoons dried chervil, crushed
• 10 cups dry sourdough bread cubes*
• 2 cups shucked oysters (about 28 large), drained and coarsely chopped (1 pint)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 14 1/2 ounce can vegetable broth or chicken broth
• 2 tablespoons butter, melted
• 1/4 teaspoon bottled hot pepper sauce
• 1/2 cup finely shredded Parmesan cheese (2 ounces)
• Bottled hot pepper sauce (optional)