OYSTER AND BACON STUFFING
Provided by Food Network
Categories side-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 250 degrees F. Spread out the bread on 2 baking sheets; bake until dried out, about 1 hour, rotating the baking sheets as needed.
- Increase the oven temperature to 350 degrees F. Melt the butter in a large pot over medium-high heat. Add the bacon and cook until crisp, about 8 minutes. Remove 1/4 cup of the drippings, leaving about 1/2 cup in the pot. Add the onion, celery, carrots and garlic and cook, stirring, until softened, about 4 minutes. Remove from the heat and add 1 1/2 cups stock. Add the marjoram and set aside.
- Whisk the remaining 1 1/2 cups stock and the eggs in a large bowl. Add the scallions, parsley, Old Bay, oysters with their liquor and the vegetable-bacon mixture. Add the bread and mix until most of the liquid is absorbed. Season with salt and pepper.
- Transfer the mixture to a 3-quart baking dish. Sprinkle with the parmesan and bake until browned on top, 30 to 40 minutes. Let sit 10 minutes before serving.
BAGUETTE, SMOKED OYSTER, AND PANCETTA STUFFING
Categories Pork Side Thanksgiving Kid-Friendly Stuffing/Dressing Oyster Leek Bon Appétit Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Butter a shallow 3-quart baking dish and a sheet of foil. Place bread in a very large bowl.
- Toast nuts on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool; add to bowl with bread.
- Meanwhile, heat oil in a large skillet over medium-high. Cook pancetta, stirring often, until browned and crisp, 5.8 minutes. Transfer to bowl with a slotted spoon.
- Add leeks and celery to skillet, season with salt and pepper, and cook, stirring often, until leeks are golden brown and soft, 10.15 minutes. Transfer to bowl.
- Reduce heat, add Cognac to skillet (take care, as it can ignite), and cook, scraping up any browned bits, until almost all evaporated, about 1 minute. Add 1/2 cup butter; cook, stirring, until melted. Drizzle over bread mixture.
- Whisk eggs and 2 cups stock in a medium bowl; pour over bread mixture. Add oysters, thyme, sage, and lemon zest, season with salt and pepper, and toss, adding more stock 1/4-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared dish and dot with remaining 1/4 cup butter. Top with lemon slices.
- Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30-35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.
- Do ahead: Stuffing can be assembled 1 day ahead. Cover and chill.
BAGUETTE, SMOKED OYSTER & PANCETTA STUFFING RECIPE - (4.4/5)
Provided by á-174535
Number Of Ingredients 16
Steps:
- Preheat oven to 350° F. Butter a shallow 3-qt. baking dish and a sheet of foil. Place bread in a very large bowl. Toast nuts on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool; add to bowl with bread. Meanwhile, heat oil in a large skillet over medium-high. Cook pancetta, stirring often, until browned and crisp, 5-8 minutes. Transfer to bowl with a slotted spoon. Add leeks and celery to skillet, season with salt and pepper, and cook, stirring often, until leeks are golden brown and soft, 10-15 minutes. Transfer to bowl. Reduce heat, add Cognac to skillet (take care, as it can ignite), and cook, scraping up any browned bits, until almost all evaporated, about 1 minute. Add ½ cup butter; cook, stirring, until melted. Drizzle over bread mixture. Whisk eggs and 2 cups stock in a medium bowl; pour over bread mixture. Add oysters, thyme, sage, and lemon zest, season with salt and pepper, and toss, adding more stock ¼-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared dish and dot with remaining ¼ cup butter. Top with lemon slices. Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30-35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving. DO AHEAD: Stuffing can be assembled 1 day ahead. Cover and chill.
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OUR 23 BEST PANCETTA RECIPES - EPICURIOUS
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Estimated Reading Time 4 minsPublished 2016-11-29
- Parmesan Bread Pudding with Broccoli Rabe and Pancetta. Broccoli rabe is folded into a cheesy bread dressing before being draped with slices of pancetta that crisp up as the dish bakes.
- Clam Toasts with Pancetta. Shellfish and pork are a power duo. The backbone of this clam toast is a salty-sweet pancetta soffritto with onions, fennel, and lemon zest, which add a sweet, bright flavor.
- Malfatti with Pancetta and Cherry Tomatoes. Malfatti—literally "badly made"—are not as tricky to shape as you think. This sturdy gnocchi-esque dumpling dough is a breeze to work with.
- Cabbage Wedges with Warm Pancetta Vinaigrette. Not that there’s anything wrong with coleslaw and sauerkraut, but cabbage has so much more potential. Get This Recipe.
- Pasta with Ramp Pesto and Guanciale. Guanciale, a type of Italian bacon, and ramps, an early-spring green onion, make this pasta unforgettable—but if you can't find them, pancetta and scallions will work too.
- Cast-Iron Roast Chicken with Winter Squash, Red Onions, and Pancetta. Why wouldn't you throw some veggies around your bird while it roasts? You've got a hot pan that's about to be full of sizzling schmaltz just begging to bathe a mosaic of squash and onions with tons of chicken-y flavor.
- Bucatini with Lemony Carbonara. Lemon makes the perfect foil for carbonara’s salty richness. You may never go back. Get This Recipe.
- Three-Cheese Pizza with Pancetta and Mushrooms. Crisp pancetta and thinly sliced mushrooms give this three-cheese pizza with a wafer-thin crust an umami boost.
- Pasta Carbonara with English Peas. Adding peas to a carbonara is by no means classically Italian, though the combination of black pepper, pancetta, and peas is.
- Delicata Squash Carbonara. Delicata squash gives a seasonal pop of color to a traditional pasta carbonara recipe studded with cubes of crisp pancetta. Get This Recipe.
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- Toast pine nuts on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool; add to bowl with bread.
- Meanwhile, heat oil in a large skillet over medium-high. Cook pancetta, stirring often, until browned and crisp, 5–8 minutes. Transfer to bowl with a slotted spoon.
- Add leeks and celery to skillet, season with salt and pepper, and cook, stirring often, until leeks are golden brown and soft, 10–15 minutes. Transfer to bowl.
STUFF YOURSELF WITH THESE 15 EPIC STUFFING RECIPES - GOOD ...
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Published 2015-11-19
- Cheddar, Bacon, and Beer Stuffing. Delish. This recipe is sure to please the men at your Thanksgiving table.
- Slow Cooker Cranberry Pecan Stuffing. Damn Delicious. The best part about a slow cooker recipe for Thanksgiving is you can prep beforehand, save on oven space and keep it on the warm setting until you’re ready to serve.
- Chesapeake Bay Sausage and Crab Stuffing. Country Living. This mouth-watering recipe was a finalist in the America's Best Stuffing recipe contest.
- Cornbread Stuffing. Country Living. Two Thanksgiving feast favorites in one recipe.
- Sourdough and Mushroom Stuffing. Country Living. Try this lighter-than-expected sourdough stuffing recipe.
- Bagelshroom Stuffing. Country Living. Now you can have an everything bagel with your Thanksgiving dinner with this flavorful wild-mushroom stuffing recipe.
- Roasted Garlic and Kale Stuffing. Delish. This recipe makes it easy to sneak in some healthy greens on Thanksgiving.
- Chinese Sausage, Edamame, and Chestnuts Sticky Rice Stuffing. Country Living. This Asian-inspired sticky rice stuffing is the perfect non-traditional recipe.
- Stuffing Poppers with Cranberry Jalapeño Dipping Sauce. Beard and Bonnet. This creative twist on a traditional stuffing recipe is also vegan and gluten free.
- Stuffing Bundt. Kim's Healthy Eats. Use your favorite stuffing recipe and bake it in a bundt pan for a twist on the traditional dish.
SIX STEPS TO GREAT STUFFING - BON APPéTIT
From bonappetit.com
Estimated Reading Time 2 minsPublished 2014-10-22
- Start with Stale Bread Choose any bread, as long as it can go stale: Drying it out overnight is key to flavor absorption and a sog-free stuffing. Torn bread instead of sliced promises craggy, irregular pieces that get extra-crispy on top.
- Befriend the Fat. You don’t haveto add meat, but it delivers a nice savory note. Brown the sausage of your choice (or try bacon or pancetta), then use the drippings to cook the aromatics, ensuring porky, salty goodness in every bite.
- Use This Flavor-Building Trio Sage, celery, and onion (or something oniony, like leek or shallot) are nonnegotiable in our book. They are the flavors of Thanksgiving.
- Deglaze Away. Pour a little wine or vinegar into the skillet, scraping and stirring to dissolve any crusted-on bits. Next, melt plenty of butter in the pan and stir it into the mix—it adds richness, which is countered nicely by the acid of the deglazing liquid.
- You’ll Need Lots of Liquid. No one likes dry stuffing, so stock is a must. (Use homemade if you’ve got it!) The bread should be moist with no dry spots but not sitting in liquid.
- Now’s the Time for Flair Look for balance when choosing add-ins. Is your cornbread stuffing sweet? Throw in tart dried cherries. Looking for crunch? Toss in some pepitas.
THERE’S NO PLACE LIKE HOME – BEN'S DAY WEDNESDAY
We certainly missed all of the Thanksgiving shenanigans and delicious food at your home this year! We have been going there on a regular basis for Thanksgiving for at least 20 years (probably more), and I’m pretty sure I was there your first year in Williamsport as well.
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