Are you ready to elevate your holiday meal from ordinary to extraordinary? Jane Gail's Oyster Stuffing is not just another side dish—it's a culinary masterpiece that promises to become the star of your festive spread. Imagine a stuffing so rich, so perfectly balanced, that every forkful tells a story of tradition, comfort, and pure gastronomic delight. This isn't just a recipe; it's a time-honored tradition that brings the warmth of home cooking and the luxurious taste of fresh oysters together in one irresistible dish.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 loaf bread, cubed
- 1 cup oysters, drained
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1/2 cup butter
- 2 cups chicken broth
- 1 tsp thyme
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 350°F (175°C), ensuring the rack is positioned in the middle of the oven.
- Take the loaf of bread and cut it into small, uniform cubes approximately 1/2 inch in size. Spread the bread cubes on a large baking sheet and allow them to dry out slightly at room temperature for about 15-20 minutes.
- In a large skillet, melt the butter over medium heat. Add the chopped onions and celery, sautéing until they become soft and translucent, approximately 5-7 minutes.
- Carefully drain the oysters, removing any excess liquid. Gently pat the oysters dry with paper towels to prevent excess moisture in the stuffing.
- In a large mixing bowl, combine the dried bread cubes, sautéed onions and celery, drained oysters, thyme, and black pepper. Gently mix the ingredients to distribute evenly.
- Gradually pour the chicken broth over the mixture, stirring carefully to moisten the bread cubes without making them soggy. The mixture should be moist but not wet.
- Transfer the stuffing mixture to a greased 9x13 inch baking dish, spreading it evenly and loosely to allow for proper heat circulation.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil for the final 10 minutes of cooking to allow the top to become golden brown and slightly crispy.
- Remove from the oven and let the stuffing rest for 5-10 minutes before serving to allow the flavors to settle and the stuffing to set.
Tips
- Bread Preparation: Allow bread cubes to dry out slightly at room temperature. This helps them absorb the broth without becoming mushy.
- Oyster Selection: Use fresh, high-quality oysters and drain them thoroughly to prevent excess moisture in the stuffing.
- Sautéing Technique: Cook onions and celery until they're soft and translucent to develop a deeper, sweeter flavor.
- Moisture Control: Add chicken broth gradually and mix gently. The stuffing should be moist but not wet—think of a perfectly damp sponge.
- Baking Tip: Covering with foil for most of the baking time keeps the stuffing moist, while the final uncovered minutes create a deliciously crispy top.
- Resting Time: Let the stuffing rest for 5-10 minutes after baking to allow flavors to meld and the texture to set perfectly.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 12g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 85mg
