- 6 stalk(s) celery
- 4 large (2 to 3 ounces each) shallots
- 4 clove(s) garlic
- 2 tablespoon(s) fresh thyme leaves
- 1/2 cup(s) packed fresh flat-leaf parsley leaves
- 3 slice(s) thick-cut bacon
- 1 cup(s) shucked oysters
- 1/4 cup(s) margarine or butter
- Preheat oven to 350 degrees F. In 18- by 12-inch jelly-roll pan, spread bread evenly. Bake 30 minutes or until golden brown and crisp, stirring once. Cool completely and transfer to large bowl.
- Meanwhile, finely chop celery, shallots, garlic, thyme, and parsley. Cut bacon crosswise into 1/4-inch pieces. Coarsely chop oysters, cover, and refrigerate until ready to use. With fine-mesh sieve, strain oyster liquid into liquid measuring cup (you should have 1 cup); cover and refrigerate until ready to use. Generously grease 3-quart shallow glass or ceramic baking dish.
- In 12-inch skillet, cook bacon on medium 8 minutes or until browned and crisp, stirring occasionally. With slotted spoon, transfer to bowl with bread. Drain all but 2 tablespoons fat from skillet.
- To skillet, add celery and shallots. Cook on medium 5 minutes or until just tender, stirring occasionally. Transfer to bowl with bread. In same skillet on medium, melt margarine. Add garlic and thyme and cook 1 to 2 minutes or until fragrant and golden, stirring. Transfer to bowl with bread, along with parsley, oysters, oyster liquid, and 1/4 teaspoon freshly ground black pepper. Stir until well mixed.
- Transfer stuffing to prepared baking dish and spread in even layer. Cover with foil and bake 30 minutes. Uncover and bake 20 minutes longer or until top is golden brown.
Another side dish of traditional yet unique flavors.
- Cajun Corn Bread Dressing (wgno.com)
- all dressed up – thanksgiving edition (stephanieklein.com)
- Cornbread Sage and Sausage Dressing (victrocious.wordpress.com)
- An ode to the oyster (londoneventsblog.wordpress.com)