Recipe
Description
New Englanders are on to something special. Adding oysters to Thanksgiving stuffing gives it an extra depth of flavor. It's not strong or overpowering, just a nice background note.
Servings and Ingredients
Ingredients
Serves 16
Quantity | Ingredient | Add |
---|---|---|
1 lbs. Hy-Vee bacon, cut into 1/2-inch pieces | ||
2 medium onions, finely chopped | ||
1 ½ c. chopped celery | ||
1 tbsp. finely chopped fresh sage or 2 tsp dried sage, crumbled | ||
½ tsp. Hy-Vee salt | ||
¼ tsp. Hy-Vee black pepper | ||
2 (12 oz each) bags Pepperidge Farm stuffing | ||
½ c. Hy-Vee unsalted butter, melted | ||
2 (8 oz each) cans Chicken of the Sea oysters, drained | ||
3 Hy-Vee large eggs, lightly beaten | ||
1 ½ c. Hy-Vee chicken broth, plus additional if needed |
Things To Grab
Directions
- Preheat oven to 325 degrees. Butter a 3- to 3-1/2-quart shallow baking dish.
- In a large skillet, cook bacon pieces over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer bacon to paper towels to drain, reserving drippings in skillet.
- Add onions, celery, sage, salt and pepper in drippings in skillet over medium heat, stirring occasionally, until vegetables soften, 8 to 10 minutes. Transfer vegetables to a large bowl. Stir in stuffing, cooked bacon pieces, butter, oysters and eggs.
- Add chicken broth to stuffing mixture. Add additional broth, as necessary, if stuffing seems dry. Transfer to prepared dish.
- Bake stuffing, covered, 30 minutes. Uncover and continue to bake until browned, about 30 minutes more.
Nutrition facts
Servings
410 Calories per serving
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 95mg
- Sodium: 1290mg
- Total Carbohydrates: 36g
- Protein: 19g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 6%
0%
Iron 25%
0%
Calcium 8%
Recipe Source:
Hy-Vee weekly ad from the week of November 16, 2016