Oyster Stuffing with Brown Butter and Sage
A flavorful stuffing combining tender oysters, aromatic herbs, and rich brown butter for a festive dish.
Ingredients
Bread
- 1.5 pounds day-old sourdough bread, cut into ½-inch cubes (about 12 cups)
Dairy
- 4 tablespoons unsalted butter
- 1 cup finely diced yellow onion
- 1 cup finely diced celery (about 3 stalks)
Seasonings
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
Herbs
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme leaves
Liquids
- 2 cups low-sodium chicken or turkey stock
- 2 large eggs, lightly beaten
- 1 pint shucked fresh oysters, liquor reserved (about 12-16 oysters)
Fresh herbs
- ½ cup chopped fresh parsley
Instructions
- Preheat oven to 350°F. Toast bread cubes until dry and golden, then cool.
- Melt butter in a skillet, cook onion and celery with salt and pepper until translucent, then add sage and thyme.
- Whisk stock, eggs, and oyster liquor; season with remaining salt and pepper.
- Combine toasted bread, vegetables, and custard; fold in oysters and parsley, then bake in a buttered dish at 375°F for 45 minutes.
Notes
Ensure oysters are fresh and cooked thoroughly for safety.