Recipe: Smoked Oyster and Bacon Stuffing
Whether you are looking for a recipe to stuff your Christmas turkey, goose, or chicken, or you just love a stand alone dressing (like me), this smoky stuffing packed with bacon is the perfect addition to your holiday entertaining.
I chopped up a package of Irving Farms bacon ends when I made this recipe at home; I found the thick cut pieces of pork add some great flavour and texture to this recipe. You can play around with any assortment of herbs you like.
Smoked Oyster and Bacon Stuffing
1 loaf crusty bread, cut into 1 inch chunks and toasted until dry and crunchy
1 pieces of thick cut bacon, sliced
1 medium yellow onion, diced
3 celery sticks, diced
2 leeks, white parts cleaned and diced
1 cup sliced mushrooms
6 garlic cloves, minced
3 cans smoked oysters, drained
4 tbsp of fresh thyme, chopped
1 cup pecans, chopped
salt and pepper to taste
2 eggs, beaten
2 cups chicken broth
Preheat oven to 400F
In a large saucepan over medium heat, combine bacon, onion, celery, leeks, garlic and mushrooms. Stir occasionally and cook until vegetables are soft, approximately 8 – 10 minutes. Remove from heat.
Add thyme, salt, pepper, bread, nuts and combine. Add eggs and chicken broth and mix until incorporated. Gently fold in oysters.
Add stuffing to bird, or if cooking separately, transfer mixture to a roasting pan. Bake for 30 minutes or until top is golden brown. Allow stuffing to rest for at least five minutes before serving.
Enjoy multiple helpings!