New Englanders are on to something special. Adding oysters to Thanksgiving stuffing gives it an extra depth of flavor. It’s not strong or overpowering, just a nice background note.
|1 lbs.||Hy-Vee bacon, cut into 1/2-inch pieces|
|2||medium onions, finely chopped|
|1 ½ c.||chopped celery|
|1 tbsp.||finely chopped fresh sage or 2 tsp dried sage, crumbled|
|½ tsp.||Hy-Vee salt|
|¼ tsp.||Hy-Vee black pepper|
|2||(12 oz each) bags Pepperidge Farm stuffing|
|½ c.||Hy-Vee unsalted butter, melted|
|2||(8 oz each) cans Chicken of the Sea oysters, drained|
|3||Hy-Vee large eggs, lightly beaten|
|1 ½ c.||Hy-Vee chicken broth, plus additional if needed|
Preheat oven to 325 degrees. Butter a 3- to 3-1/2-quart shallow baking dish.
In a large skillet, cook bacon pieces over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer bacon to paper towels to drain, reserving drippings in skillet.
Add onions, celery, sage, salt and pepper in drippings in skillet over medium heat, stirring occasionally, until vegetables soften, 8 to 10 minutes. Transfer vegetables to a large bowl. Stir in stuffing, cooked bacon pieces, butter, oysters and eggs.
Add chicken broth to stuffing mixture. Add additional broth, as necessary, if stuffing seems dry. Transfer to prepared dish.
Bake stuffing, covered, 30 minutes. Uncover and continue to bake until browned, about 30 minutes more.