Oyster stuffing is more traditionally associated with the New England states, but this one teams the shellfish (also common to Pacific waters) with a classic ingredient from Northern California?sourdough bread. Its an outstanding rendition of an old-fashioned stuffing. Preheat oven to 250F. Divide bread cubes between 2 large baking sheets. Bake until dry but not colored, about 15 minutes. Transfer bread to very large bowl. Add spinach to bread. Melt 1 tablespoon butter in heavy large skillet over medium heat. Add minced shallots, chopped celery and garlic and saute until tender but not brown, about 5 minutes. Stir vegetables into bread mixture. (Can be prepared 1 day ahead. Cover and refrigerate.) Melt remaining 1 tablespoon butter in heavy medium skillet over medium heat. Add oysters and saute 2 minutes. Mix oysters and 2 tablespoons tarragon into stuffing. Season to taste with salt and pepper. Mix in eggs. To bake stuffing in turkey: Mix 1/3 cup chicken broth into stuffing. Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing and bake until top is crisp, about 20 minutes. To bake all stuffing in pan: Preheat oven to 350F. Butter 13x9x2-inch baking dish. Mix 1 1/2 cups chicken broth into stuffing. Transfer to prepared dish. Cover with buttered aluminum foil and bake until stuffing is heated through, about 30 minutes. Uncover stuffing and bake until top is crisp, about 20 minutes. Makes 8 servings. Bon App?tit November 1994 ILLUSTRATION: STUART PATTERSON Posted to EAT-L Digest by Leon & Miriam Posvolsky
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|Serving Size: 1 Serving (1522g)|
|Recipe Makes: 1|
|Calories from Fat: 983 (56%)|
|Amt Per Serving||% DV|
|Total Fat 109.3g||146 %|
|Saturated Fat 41.4g||207 %|
|Monounsaturated Fat 36g|
|Polyunsanturated Fat 15.8g|
|Cholesterol 3470.9mg||1068 %|
|Sodium 2278.2mg||79 %|
|Potassium 2713.9mg||71 %|
|Total Carbohydrate 59.5g||18 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 57.1g|
|Protein 132.6g||189 %|
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Calories per serving: 1743
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