Oyster Stuffing

Oyster Stuffing
4.7 from 3 ratings
As you plan for the holidays, consider making 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.
Prep Time
Cook Time
Total time: 60 minutes
  • 2 loaves french bread 3/4-inch cubes (12 cups)
  • 1/2 lb. sliced bacon, cut into 1/2-inch pieces
  • 2 to 3 tablespoon olive oil
  • 2 cup onions, finely chopped
  • 1 1/2 cup chopped celery
  • 3 tablespoon chopped fresh thyme
  • 1 tablespoon minced garlic
  • 1/4 teaspoon black pepper
  • ¼ cup oyster sauce
  • 2/3 cup 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 cup low-sodium chicken broth
  1. 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.
  2. Add to oven and bake for 30 minutes, or until the stuffing has reached desired doneness.