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Surf+Turf
Oyster Stuffing

Savory and bacon-y, with salt and brine from the sea, with an option to create a vegetarian version with sea vegetables and mushroom miso! 

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Serves: 8-10

Time to prepare: 1 hour 15 minutes

Ingredients

 

•  15-20 shucked oysters, liquor included*
•  3/4 cup unsalted butter
•  1 loaf day-old plain white or
sourdough bread
•  3 tablespoons olive oil
•  8oz bacon or pancetta*
•  2 yellow onions
•  5 celery stalks
•  1 leek
•  2 tablespoons fresh thyme
•  1 tablespoon fresh sage
•  1/2 cup sherry
•  2 eggs
•  2 cups chicken, turkey or vegetable stock
•  Kosher salt, freshly ground pepper

*For vegetarian version, omit starred ingredients, and include:

• 1 tablespoon smoked mushroom miso (available at Cataumet Fish - optional, but will mimic some of the depth from the bacon)

• 3/4 cup rehydrated sugar kelp, chopped (available at Cataumet Fish)

Instructions

STEP 1

Pre-heat oven to 350. Butter a 3qt baking dish and a sheet of foil. Tear up bread into 1" pieces and place in a large bowl. 

STEP 2

Chop bacon or pancetta (or sugar kelp) and vegetables. Heat oil in a large skillet over med-high heat. Add bacon (or smoked mushroom miso) and cook, stirring occasionally until browned. Add to bowl with bread.

STEP 3

Add onions, celery, leek and herbs to skillet, season with salt and pepper, and cook - stirring often- until onions are golden brown and soft. Transfer to bowl with bread.

STEP 4

Reduce heat to medium and add sherry, scraping up any browned bits, until almost evaporated, about 1 minute. Add 1/2 cup butter, cook and stir until melted. Drizzle over bread mixture. 

STEP 5

Whisk eggs and 2 cups stock in a medium bowl, pour over bread mixture. Season with salt and pepper, add oysters and toss - adding more stock, a little at a time - until combined and bread is hydrated. Transfer to prepared baking dish and dot with remaining butter. 

STEP 5

Cover with buttered foil, bake 30-35 minutes. Increase oven temperature to 450. Uncover and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.

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