OYSTER-SAGE DRESSING

Oyster-Sage Dressing image

Provided by Molly O'Neill

Time 1h

Yield 8 servings

Number Of Ingredients 10

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Ingredients

1 loaf (about 1 pound) whole-wheat bread, cut into 1-inch cubes
8 tablespoons (1 stick) butter
1 large onion, chopped
4 stalks celery, chopped
1 tablespoon dried sage
2 tablespoons chopped fresh parsley
1 to 1 1/2 cups homemade or low- sodium chicken or turkey stock
1 pint (2 cups) freshly shucked oysters with liquor, chopped if they are large
1/2 teaspoon freshly ground black pepper
2 teaspoons salt, or to taste

Steps:

If possible, leave the cubed bread out overnight. When ready to make the stuffing, melt the butter in a very large skillet or kettle and saute the onion and celery until just tender. Transfer to a large bowl.
Add the bread, sage and parsley to the bowl. Toss gently until just incorporated. Fold in stock until the whole is just moistened. Fold in the oysters and oyster liquor. Season with pepper and salt. Transfer to a 9-by-13-inch baking dish and cover with foil. Bake in a 375-degree oven for 30 minutes. Remove the foil and continue to bake until the top is lightly browned, about 30 minutes more. (Alternatively, use to stuff into turkey before roasting.)

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 16 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 489 milligrams, Sugar 4 grams, TransFat 0 grams