Baguette Smoked Oyster And Pancetta Stuffing Recipes

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BAGUETTE, SMOKED OYSTER & PANCETTA STUFFING RECIPE - (4.4/5)



Baguette, Smoked Oyster & Pancetta Stuffing Recipe - (4.4/5) image

Provided by á-174535

Number Of Ingredients 16

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, divided, plus more
10 cups coarsely torn baguette, dried out overnight
1/4 cup pine nuts
3 tablespoons olive oil
4 ounces pancetta, cut into 1/4" pieces
2 large leeks, white and pale-green parts only, thinly sliced
4 celery stalks, chopped
Kosher salt and freshly ground black pepper
1/4 cup Cognac
2 large eggs
3 cups chicken stock or low-sodium chicken broth, divided
1 cup coarsely canned smoked oysters, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh sage, finely chopped
2 teaspoons lemon zest, finely grated
1/2 lemon, seeds removed, thinly sliced

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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2014-10-16 Step 6. Whisk eggs and 2 cups stock in a medium bowl; pour over bread mixture. Add oysters, thyme, sage, and lemon zest, season with salt …
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  • Preheat oven to 350°. 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.
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