Oyster Stuffing | Saveur

Name: Oyster Stuffing | Saveur
Ingredients: 11 cups 1/2-inch-cubed white French bread (about 14 oz.); 6 slices bacon, cut crosswise into 1/4-inch strips; 6 tbsp. unsalted butter, melted, plus more for greasing the pan; 6 shallots, thinly sliced; 4 ribs celery, thinly sliced; 40 medium oysters, such as bluepoints, shucked (about 1 lb.), with 1 cup of the liquor reserved; 1 cup chicken stock; 1⁄4 cup madeira or port; 1⁄3 cup chopped flat-leaf parsley leaves; 2 tbsp. chopped thyme leaves; 2 tbsp. chopped sage leaves; 1⁄2 tsp. Tabasco; 1⁄4 tsp. fresh grated nutmeg; 1⁄8 tsp. ground cloves; Kosher salt and freshly ground black pepper, to taste

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We’ve always been partial to traditional New England–style stuffing, particularly when it’s made with smoky cured pork and oysters.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

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Ingredients

11 cups 1/2-inch-cubed white French bread (about 14 oz.)
6 slices bacon, cut crosswise into 1/4-inch strips
6 tbsp. unsalted butter, melted, plus more for greasing the pan
6 shallots, thinly sliced
4 ribs celery, thinly sliced
40 medium oysters, such as bluepoints, shucked (about 1 lb.), with 1 cup of the liquor reserved
1 cup chicken stock
1⁄4 cup madeira or port
1⁄3 cup chopped flat-leaf parsley leaves
2 tbsp. chopped thyme leaves
2 tbsp. chopped sage leaves
1⁄2 tsp. Tabasco
1⁄4 tsp. fresh grated nutmeg
1⁄8 tsp. ground cloves
Kosher salt and freshly ground black pepper, to taste