Baguette Smoked Oyster And Pancetta Stuffing Recipes
OYSTER AND BACON STUFFING
Provided by Food Network
Categories side-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 250 degrees F. Spread out the bread on 2 baking sheets; bake until dried out, about 1 hour, rotating the baking sheets as needed.
- Increase the oven temperature to 350 degrees F. Melt the butter in a large pot over medium-high heat. Add the bacon and cook until crisp, about 8 minutes. Remove 1/4 cup of the drippings, leaving about 1/2 cup in the pot. Add the onion, celery, carrots and garlic and cook, stirring, until softened, about 4 minutes. Remove from the heat and add 1 1/2 cups stock. Add the marjoram and set aside.
- Whisk the remaining 1 1/2 cups stock and the eggs in a large bowl. Add the scallions, parsley, Old Bay, oysters with their liquor and the vegetable-bacon mixture. Add the bread and mix until most of the liquid is absorbed. Season with salt and pepper.
- Transfer the mixture to a 3-quart baking dish. Sprinkle with the parmesan and bake until browned on top, 30 to 40 minutes. Let sit 10 minutes before serving.
BAGUETTE, SMOKED OYSTER & PANCETTA STUFFING RECIPE - (4.4/5)
Provided by á-174535
Number Of Ingredients 16
Steps:
- Preheat oven to 350° F. Butter a shallow 3-qt. baking dish and a sheet of foil. Place bread in a very large bowl. Toast nuts on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool; add to bowl with bread. Meanwhile, heat oil in a large skillet over medium-high. Cook pancetta, stirring often, until browned and crisp, 5-8 minutes. Transfer to bowl with a slotted spoon. Add leeks and celery to skillet, season with salt and pepper, and cook, stirring often, until leeks are golden brown and soft, 10-15 minutes. Transfer to bowl. Reduce heat, add Cognac to skillet (take care, as it can ignite), and cook, scraping up any browned bits, until almost all evaporated, about 1 minute. Add ½ cup butter; cook, stirring, until melted. Drizzle over bread mixture. Whisk eggs and 2 cups stock in a medium bowl; pour over bread mixture. Add oysters, thyme, sage, and lemon zest, season with salt and pepper, and toss, adding more stock ¼-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared dish and dot with remaining ¼ cup butter. Top with lemon slices. Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30-35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving. DO AHEAD: Stuffing can be assembled 1 day ahead. Cover and chill.
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- Toast pine nuts on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool; add to bowl with bread.
- Meanwhile, heat oil in a large skillet over medium-high. Cook pancetta, stirring often, until browned and crisp, 5–8 minutes. Transfer to bowl with a slotted spoon.
- Add leeks and celery to skillet, season with salt and pepper, and cook, stirring often, until leeks are golden brown and soft, 10–15 minutes. Transfer to bowl.
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2014-10-15 Step 6. Whisk eggs and 2 cups stock in a medium bowl; pour over bread mixture. Add oysters, thyme, sage, and lemon zest, season with salt and pepper, and toss, adding more stock ¼ …
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4.3/5 (46)Estimated Reading Time 2 minsServings 8
- Preheat oven to 350°. Butter a shallow 3-qt. baking dish and a sheet of foil. Place bread in a very large bowl.
- Toast nuts on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool; add to bowl with bread.
- Meanwhile, heat oil in a large skillet over medium-high. Cook pancetta, stirring often, until browned and crisp, 5–8 minutes. Transfer to bowl with a slotted spoon.
- Add leeks and celery to skillet, season with salt and pepper, and cook, stirring often, until leeks are golden brown and soft, 10–15 minutes. Transfer to bowl.
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