Prep 45 mins
Cook 40 mins
Adapted from the City Tavern Cookbook. If you like oysters, give this a try! You can make this ahead if you wish, through the cooking covered for 30 minutes. Cool and refrigerate, then cook the next day uncovered until the top is golden and the stuffing is heated through.
- 1 lb firm white bread, crust removed insides cubed
- 2 medium onions, finely chopped
- 2 tablespoons olive oil
- 2 celery ribs, chopped
- 5 garlic cloves, chopped
- 1 tablespoon salt
- 1 teaspoon fresh ground pepper
- 2 fresh thyme sprigs, leaves pulled from stems
- 4 fresh sage leaves, sliced finely
- 1 teaspoon dried oregano
- 1⁄2 cup dry white wine
- 2 cups oysters, shucked (small oysters are preferred)
- 1 cup heavy cream
- 1⁄2 cup chopped parsley
- 1 cup chicken stock
- Preheat the oven to 325°F Spread the bread cubes in a baking pan, in a single layer.
- Bake for 20 - 30 minutes, until the bread is dry and slightly colored. Remove from the oven and transfer to a large mixing bowl (this can be done ahead, just cool the bread and place in an airtight container until ready to use).
- In a large skillet, saute the onions and celery in the oil over medium low heat until the onions are soft, 10 - 15 minutes.
- Add the garlic, salt, pepper, thyme, sage and oregano, and sautee for 5 more minutes.
- Add the wine, and cook until it is mostly evaporated, about 5 minutes. Transfer the vegetable mixture to the bowl with the bread cubes and mix well to combine.
- Add the oysters, cream, and parsley to the bread mixture, and mix to combine.
- Add enough of the chicken stock to the bread to moisten it, but not so much that it gets soggy (this depends on how dry your bread and vegetables were, so an exact amount is impossible to give).
- Transfer the mixture to a lightly greased baking dish and cover with foil.
- Bake for 30 minutes , then uncover and bake for about 10 more, until the top is crisp and golden brown.
- Serve while still hot.