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Oyster Stuffing https://www.metro.ca/userfiles/image/recipes/farce-huitres-11194.jpg PT40M PT45M PT1H25M
Preheat the over to 400 F (200 C).In a large skillet over medium-high heat, cook bacon, stirring frequently until crisp, about 10 minutes. Add ¼ cup (60 ml) of the butter and heat until melted. Add the shallots and celery, reduce the heat to medium and cook, stirring occasionally, until vegetables are soft and translucent, about 10 minutes.Add oyster liquor, broth, bourbon, parsley, rosemary, thyme, sage, nutmeg, cloves and salt and pepper. Increase heat to high, and bring to boil; cook, stirring occasionally, for five minutes. Pour this mixture into a large bowl (remember to scrape the pan for the good bits!). Stir in the bread cubes and oysters. Set aside for 15 minutes to allow the flavours to marry.Spread the mixture evenly in a buttered 10-cup (2.5L) baking dish and cover with foil. Bake for 30 minutes. Remove foil, drizzle with the remaining ¼ (60 ml) of butter over the top, and continue baking until the top is golden brown and crusty, about 15 minutes more.Serve immediately.Source; Shucker Paddy
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16 bacon 6 tablespoon (90 ml) unsalted butter melted plus more for greasing the pan 6 shallot thinly sliced 4 celery thinly sliced 40 medium oyster bluepoints or Pemaquid shucked; liquor reserved 1 cup (500 ml) chicken broth 1/4 cup (60 ml) bourbon Woodford Reserve flamed to reduce the alcohol 1/2 cup (125 ml) fresh flat-leaf parsley leaves chopped 2 tablespoon (30 ml) fresh rosemary chopped 2 tablespoon (30 ml) fresh thyme leaves chopped 2 tablespoon (30 ml) fresh sage leave chopped 1/4 teaspoon (1,25 ml) fresh nutmeg grated 1/4 teaspoon (1,25 ml) ground cloves To taste salt and fresh ground black pepper 12 cups (3 L) crusty bread French, sourdough, cornbread or combination - day old is best
Oyster Stuffing

Oyster Stuffing

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6
Main course
0:40
Preparation
0:45
COOKING
1:25
TOTAL TIME

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Ingredients

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  • 16
    bacon
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  • 6 tablespoon
    (90 ml)
    unsalted butter melted plus more for greasing the pan
  • 6
    shallot thinly sliced
  • 4
    celery thinly sliced
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    ORGANIC CELERY

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  • 40
    medium oyster bluepoints or Pemaquid shucked; liquor reserved
  • 1 cup
    (500 ml)
    chicken broth
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    PACIFIC BROTH OR SOUP

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    1 l SELECTED VARIETIES


  • 1/4 cup
    (60 ml)
    bourbon Woodford Reserve flamed to reduce the alcohol
  • 1/2 cup
    (125 ml)
    fresh flat-leaf parsley leaves chopped
  • 2 tablespoon
    (30 ml)
    fresh rosemary chopped
  • 2 tablespoon
    (30 ml)
    fresh thyme leaves chopped
  • 2 tablespoon
    (30 ml)
    fresh sage leave chopped
  • 1/4 teaspoon
    (1,25 ml)
    fresh nutmeg grated
  • 1/4 teaspoon
    (1,25 ml)
    ground cloves
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    SELECTED SIZES SELECTED VARIETIES


  • To taste
    salt and fresh ground black pepper
  • 12 cups
    (3 L)
    crusty bread French, sourdough, cornbread or combination - day old is best
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Preparation

Preheat the over to 400 F (200 C).

In a large skillet over medium-high heat, cook bacon, stirring frequently until crisp, about 10 minutes. Add ¼ cup (60 ml) of the butter and heat until melted. Add the shallots and celery, reduce the heat to medium and cook, stirring occasionally, until vegetables are soft and translucent, about 10 minutes.

Add oyster liquor, broth, bourbon, parsley, rosemary, thyme, sage, nutmeg, cloves and salt and pepper. Increase heat to high, and bring to boil; cook, stirring occasionally, for five minutes. Pour this mixture into a large bowl (remember to scrape the pan for the good bits!). Stir in the bread cubes and oysters. Set aside for 15 minutes to allow the flavours to marry.

Spread the mixture evenly in a buttered 10-cup (2.5L) baking dish and cover with foil. Bake for 30 minutes. Remove foil, drizzle with the remaining ¼ (60 ml) of butter over the top, and continue baking until the top is golden brown and crusty, about 15 minutes more.

Serve immediately.

Source; Shucker Paddy

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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