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. 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. 2
    Heat broth over medium heat. Add oysters with juices, cook until oysters plump, about 5 minutes. Remove oysters from liquid. Reserve all.
  3. 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. 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. 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. 6
    Use your hands to fold bread cubes and oysters into vegetables. Add butter, remaining broth, salt and pepper.
  7. 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.