Copyright Thomas Saaristo  All Rights Reserved
New England stuffing
This stuffing is actually a dressing as it is not stuffed into the cavity of a turkey ... or
anything else. This is my preferred way of making 'stuffing'. You can make as much as
you wish and you do not have to worry about cross contamination

White bread, bacon and oysters. Any questions?

14 ounces 1⁄2 inch cubed white French bread (about a 14 ounce loaf)
6 slices hickory smoked bacon, cut crosswise into 1⁄4 inch strips
6 tablespoon butter, melted, plus more for greasing the pan
6 shallots, thinly sliced
4 ribs celery, thinly sliced
1 pound medium (about 40) oysters, such as bluepoints, shucked, with 1 cup of the
liquor reserved
1 cup chicken stock
Generous 1⁄4 cup Porto or madeira
1⁄3 cup chopped flat leaf parsley leaves
2 tablespoons roughly chopped thyme leaves
2 tablespoons rubbed sage leaves
1⁄2 teaspoon hot sauce, Peet’s recommended
1⁄4 teaspoon freshly grated nutmeg
1⁄8 teaspoon ground cloves
House salt, to taste
Black peppercorns in a pepper mill, freshly ground, to taste

Heat oven to 250 degrees Fahrenheit. Arrange bread cubes on a baking sheet in a
single layer and bake, stirring occasionally, until dried but not browned, about 15
minutes. Let cool

Lay bacon into a 12 inch skillet; cook over medium-high heat, stirring frequently, until
crisp and its fat has rendered, about 10 minutes. Add 4 tbsp. of the butter and heat.
Add shallots and celery, reduce heat to medium, and cook, stirring occasionally, until
vegetables are soft, about 10 minutes. Add oyster liquor, stock, madeira or port,
parsley, thyme, sage, Tabasco, nutmeg, cloves, and salt and pepper. Bring to a boil
over high heat and cook, stirring occasionally, for 5 minutes. Scrape the mixture into a
large bowl and stir in the bread cubes and oysters. Set aside to allow the flavors to
come together for 10 minutes

Raise the oven temperature to 400 degrees Fahrenheit. Transfer mixture to a buttered
2 quart oval baking dish and cover with foil. Bake for 30 minutes, remove foil, drizzle
with remaining butter, and continue baking until golden brown and crusty, about 30
minutes more

Serve New England stuffing immediately