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Bacon & Oyster Stuffing

 Bacon & Oyster Stuffing
Smoky bacon leads the way in this East Coast-inspired stuffing. If you really like oysters, add an extra can. Doubling the oysters will add about 17¢ per serving.—Sherry Thompson, Seneca, South Carolina
12 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

  • 2 celery ribs, chopped
  • 1 bunch green onions, chopped
  • 1/2 cup butter, cubed
  • 3 garlic cloves, minced
  • 1/4 cup minced fresh parsley
  • 1-1/2 teaspoons minced fresh sage or 1/2 teaspoon rubbed sage
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1/2 teaspoon poultry seasoning
  • 1/8 teaspoon pepper
  • 12 cups cubed day-old French bread
  • 1/2 pound bacon strips, cooked and crumbled
  • 2 eggs
  • 1 cup chicken broth
  • 1 can (8 ounces) whole oysters, drained and chopped
  • 1/4 cup white wine or additional chicken broth

Directions

  • In a large skillet, saute celery and onions in butter until tender.
  • Add the garlic; cook 1 minute longer. Add the parsley, sage, thyme,
  • poultry seasoning and pepper.
  • Place bread cubes in a large bowl; add celery mixture and bacon. In
  • another bowl, whisk the eggs, broth, oysters and wine. Add to bread
  • mixture; stir just until moistened.
  • Transfer to a greased 3-qt. baking dish. Cover and bake at 350°

2 of 2

Bacon & Oyster Stuffing (continued)

Directions (continued)

  • for 20 minutes. Uncover; bake 10-15 minutes longer or until lightly
  • browned and a thermometer reads 160°. Yield: 12 servings.
Nutritional Facts: 3/4 cup equals 273 calories, 17 g fat (8 g saturated fat), 87 mg cholesterol, 766 mg sodium, 16 g carbohydrate, 1 g fiber, 13 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.