Bacon & Oyster Stuffing
Smoky bacon leads the way in this East Coast-inspired stuffing. If you really like oysters, add an extra can. Doubling the oysters will add about 17¢ per serving.—Sherry Thompson, Seneca, South Carolina
Ingredients
- 2 celery ribs, chopped
- 1 bunch green onions, chopped
- 1/2 cup butter, cubed
- 3 garlic cloves, minced
- 1/4 cup minced fresh parsley
- 1-1/2 teaspoons minced fresh sage or 1/2 teaspoon rubbed sage
- 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
- 1/2 teaspoon poultry seasoning
- 1/8 teaspoon pepper
- 12 cups cubed day-old French bread
- 1/2 pound bacon strips, cooked and crumbled
- 2 eggs
- 1 cup chicken broth
- 1 can (8 ounces) whole oysters, drained and chopped
- 1/4 cup white wine or additional chicken broth
