Oyster Stuffing With Fennel, Tarragon, and Sausage Recipe

Oyster Stuffing With Fennel, Tarragon, and Sausage Recipe
14 Ingredients
  • 2 pounds (1 kilogram; about 2 loaves) high-quality sandwich bread or soft Italian or French bread, cut into 3/4-inch dice, about 5 quarts
  • 1 stick unsalted butter (113 grams), plus more for greasing dish
  • 1 pound (500 grams) sweet Italian sausage, removed from casing
  • 1 large onion, finely chopped (about 2 cups; 300 grams)
  • 2 large stalks celery, finely chopped (about 1 cup; 200 grams)
  • 1/2 medium fennel bulb, finely chopped (about 1 cup; 200 grams)
  • 2 medium cloves garlic, minced (about 2 teaspoons; 10 grams)
  • 1 teaspoon minced fresh thyme leaves
  • 3 cups homemade chicken stock or low-sodium broth (700 milliliters), divided
  • 3 large eggs
  • 2 tablespoons minced fresh tarragon leaves
  • 1/4 cup minced flat-leaf parsley leaves (about 1/4 ounce; 8 grams), divided
  • 2 cups raw oysters and their liquor (470 milliliters; about 32 medium oysters), oysters chopped (see note above)
  • Kosher salt and freshly ground black pepper
Nutrition
574
29% daily value
8 servings
                                       
                                            balanced
     

Fat

34% 22

Saturated

53% 11

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

23% 68

Carbs (net)

- 64

Fiber

16% 4

Sugars

- 8

Sugars, added

- 0

Protein

54% 27

Cholesterol

40% 121

Sodium

49% 1186

Calcium

12% 123

Magnesium

15% 61

Potassium

12% 541

Iron

35% 6

Zinc

40% 4

Phosphorus

38% 267

Vitamin A

17% 149

Vitamin C

8% 7

Thiamin (B1)

80% 1

Riboflavin (B2)

58% 1

Niacin (B3)

51% 8

Vitamin B6

29% 0

Folate equivalent (total)

57% 226

Folate (food)

- 97

Folic acid

- 76

Vitamin B12

48% 1

Vitamin D

4% 1

Vitamin E

6% 1

Vitamin K

40% 48
Comments
 
×