As you start to think about thanksgiving, it might be nice to make a stuffing that's a little different from your average. This recipe has a bit of an asian flair with the added oyster sauce, courtesy of Lee Kum Kee.
- 2 loaves French bread 3/4-inch cubes (12 cups)
- 1/2 lb. sliced bacon, cut into 1/2-inch pieces
- 2 to 3 Tablespoons olive oil
- 2 Cups onions, finely chopped
- 1 1/2 Cup chopped celery
- 3 Tablespoons chopped fresh thyme
- 1 Tablespoon minced garlic
- 1/4 Teaspoon black pepper
- ¼ Cup oyster Sauce
- 2/3 Cups finely chopped fresh flat-leaf parsley
- 1 stick (1/2 cup) unsalted butter, melted
- 18 oysters, shucked, drained, and chopped (3/4 cup)
- 2 1/4 Cups low-sodium chicken broth
Preheat oven to 325°F.
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.
If bacon renders less than 1/4 cup fat, add enough oil to skillet to total 1/4 cup fat. Cook onions, celery, thyme, garlic, and pepper in fat 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, oyster sauce and oysters. Drizzle with stock, then season with salt and pepper and toss well.