Jasper White’s Oyster Dressing

Prep Methods/Techniques
Cuisine
Course
Description
Every year that I cook for Thanksgiving we make this dressing. I get into trouble if I even suggest making something different.
Noted on 3/23/2012
Ingredients
  • 2 stale baguettes (cut into 3/4 inch cubes, about 14 cups)
  • 2 cup chicken or turkey broth
  • 1 pt shucked fresh oysters in their liquor (about 30 small)
  • 10 oz fresh spinach (washed and trimmed)
  • 8 oz bacon (thick sliced, cut into a 1/2-inch dice)
  • 2 cup chopped yellow onion
  • 1 cup chopped celery
  • 3 tbsp fresh thyme leaves
  • 1 tbsp Bell's Seasoning (poultry seasoning)
  • 1 cup leaves from tops and heart of celery (coarsely chopped)
  • 2 tbsp coarsely chopped fresh flat-leaf parsley
  • 3 large eggs
  • 6 tbsp unsalted butter (melted)
  • Salt and freshly ground pepper
Method
  1. Baguettes should be completely stale. If they're fresh, spread bread cubes on a baking sheet and bake at 250°F for 1 to 1 1/2 hours to dry.
  2. Heat broth over medium heat. Add oysters with juices, cook until oysters plump, about 5 minutes. Remove oysters from liquid. Reserve all.
  3. Over medium-high heat, heat enough water to cover bottom of sauté pan. Add spinach; sauté just until wilted. Drain and coarsely chop.
  4. Sauté bacon until it begins to crisp. Add onion and celery and sauté for 5 minutes, until tender. Off heat, stir in thyme and seasoning.
  5. Sauté bacon until it begins to crisp. Add onion and celery and sauté for 5 minutes, until tender. Off heat, stir in thyme and seasoning.
  6. Use your hands to fold bread cubes and oysters into vegetables. Add butter, remaining broth, salt and pepper.
  7. Spoon dressing into a buttered 3-quart casserole dish. Bake uncovered at 325°F for 45 minutes or until lightly browned.
Cook's Notes
Yield
Makes 12 cups
Ingredient Notes
I can never seem to find the small already shucked oysters called for in this recipe. This year (2011) I purchased a pint of oysters that were small according to the guy at the fish counter and they were huge (7 oysters, total). I ended up pulsing them briefly in the food processor and folding them in last. It actually worked quite well.
Store bought chicken stock is works fine in this recipe.