Oyster Stuffing with Bacon-Scallion Cream Sauce - Country Living

Hector M. Sanchez

Cousins Travis and Ryan Croxton of the Rappahannock Oyster Co. make this a regular part of their Thanksgiving feast.

Yields: 10 - 12 servings

Prep Time: 0 hours 45 mins

Total Time: 2 hours 20 mins

For stuffing:

1/2 c.

(1 stick) unsalted butter, plus more for baking dish

1

(16-ounce) container (about 2 dozen, preferably Eastern Virginia) shucked oysters with their liquor, finely chopped

12 oz.

stale bread, cut into 1/2-inch cubes

3 oz.

Parmesan, grated (about 1/2 cup)

3

slices bacon, chopped

4

stalks celery, chopped

1

onion, chopped

2 tbsp.

fresh oregano, chopped

1 tbsp.

fresh thyme, chopped

6

fresh sage leaves, minced

2 tsp.

ground coriander

1 1/2 c.

chicken stock, plus more for binding

Kosher salt and freshly ground black pepper

For cream sauce:

3 tbsp.

butter

2

slices bacon, chopped

3 tbsp.

all-purpose flour

1 1/2 c.

chicken stock

3/4 c.

heavy cream

1 tbsp.

cracked peppercorns

6

scallions, sliced

Kosher salt

1. Make stuffing: Preheat oven to 350°F. Butter a 3-quart baking dish. Combine oysters and their liquor, bread, and cheese in a bowl. Melt butter in a large skillet over medium heat. Add bacon and cook until fat has rendered and bacon is cooked through but not crisp, 3 to 5 minutes. 
2. Stir in celery and onion and cook until vegetables are soft, 10 to 12 minutes. Add oregano, thyme, sage, and coriander and stir to combine. Remove from heat. Add to bread mixture; add stock and toss to combine. Season with salt and pepper. 
3. Transfer mixture to prepared baking dish. Bake, covered, until warmed through and bubbly, 40 to 45 minutes. Uncover and bake until golden brown, 10 to 15 minutes. 
4. Make Bacon-Scallion Cream Sauce: Melt butter in a medium saucepan over medium heat. Add bacon and cook until rendered, 3 to 5 minutes. Reduce heat to low. Add flour, and cook, stirring often, until golden and fragrant, 4 to 6 minutes. Stir in chicken stock and heavy cream. Simmer until reduced to a thick, pourable gravy, 8 to 10 minutes. Remove from heat. Stir in cracked peppercorns and scallions. Season with kosher salt. Serve hot garnished with sliced scallions.

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