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Posts Tagged ‘tuscan herb’

This classic stuffing doesn’t taste fishy at all — the chopped oysters simply lend some depth and moisture.

2 loaves Ciabatta bread cut into 3/4-inch cubes (12 cups)

1/2 lb sliced bacon, cut into 1/2-inch pieces

1/2 cup Tuscan Herb Extra Virgin Olive Oil

2 medium onions, finely chopped (2 cups)

1 1/2 cups chopped celery

3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme, crumbled

1 tablespoon finely chopped fresh sage or 2 teaspoons dried sage, crumbled

1 tablespoon minced garlic

1/2 teaspoon salt

1/4 teaspoon black pepper

2/3 cup finely chopped fresh flat-leaf parsley

1/4 cup Butter Extra Virgin Olive Oil

18 oysters, shucked, drained, and chopped (3/4 cup)

2 cups low-sodium chicken broth

Directions

Preheat oven to 325°F. In a large bowl toss the cubed bread with the Tuscan Herb EVOO, spread the bread cubes out evenly over 2 sheet pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, about 20 minutes total. Cool bread in pans on racks, and then transfer to a large bowl.

Meanwhile, cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towels to drain, reserving fat in skillet. In the same skillet with about a 1/4 cup bacon fat, cook onions, celery, thyme, sage, garlic, and pepper in skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Transfer to bowl with bread cubes, then stir in bacon, parsley, butter, and oysters. Drizzle with stock, then season with salt and pepper and toss well. Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.

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