Ingredients:

  • 24 fresh oysters, shucked (approx. 2 pints - 950ml) (reserve oyster liquor)
  • 1 loaf (about 1 lb / 450g) day-old sourdough bread, cut into 1-inch cubes
  • ½ cup (113g) unsalted butter, melted
  • 2 tablespoons (30ml) olive oil
  • 1 large yellow onion, finely chopped (about 1 cup - 237ml)
  • 2 celery stalks, finely chopped (about 1 cup - 237ml)
  • 2 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried sage
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt (plus more to taste)
  • 1/4 teaspoon cayenne pepper (optional)
  • ½ cup (118ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 cup (237ml) chicken broth or vegetable broth
  • ¼ cup (approximately 1 small bunch) fresh parsley, chopped
  • 2 large eggs, lightly beaten
  • 1 Lemon to garnish (Optional)

Instructions:

  1. Shuck the oysters, reserving the liquor. Rough chop the oysters. Bring the oyster liquor to a simmer and add the chopped oysters. Cook until the oysters are plump. Remove from heat and let them cool in the liquor and then refridgerate.
  2. Preheat oven to 350°F (175°C). Toss the bread cubes with melted butter. Spread on a baking sheet and bake until lightly toasted and dried out, about 10-15 minutes. Remove from oven and let cool slightly.
  3. Heat olive oil in a large skillet over medium heat. Add onion and celery and cook until softened, about 5-7 minutes. Add garlic, thyme, sage, salt, pepper and optional cayenne pepper and cook for another minute until fragrant.
  4. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Simmer until wine is almost completely evaporated. Add the chicken broth and bring to a simmer.
  5. In a large bowl, combine the toasted bread cubes, sautéed vegetables, chilled oyster mixture (including the liquor), and parsley. Gently fold to combine.
  6. Add lightly beaten egg to mixture and gently combine.
  7. Pour the stuffing mixture into the prepared baking dish. Cover with foil. Bake for 20 minutes, then remove the foil and bake for another 15-20 minutes, or until golden brown and heated through. The internal temperature should reach 165°F (74°C).
  8. Let the stuffing rest for a few minutes before serving. Garnish with Lemon.