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
616
31% daily value
8 servings
                                       
                                           
     

Fat

36% 24

Saturated

55% 11

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 3

Carbs

23% 70

Carbs (net)

- 66

Fiber

16% 4

Sugars

- 8

Sugars, added

- 0

Protein

63% 31

Cholesterol

51% 154

Sodium

52% 1253

Calcium

15% 150

Magnesium

22% 94

Potassium

14% 680

Iron

58% 10

Zinc

536% 59

Phosphorus

50% 350

Vitamin A

23% 203

Vitamin C

11% 10

Thiamin (B1)

88% 1

Riboflavin (B2)

66% 1

Niacin (B3)

56% 9

Vitamin B6

34% 0

Folate equivalent (total)

58% 232

Folate (food)

- 103

Folic acid

- 76

Vitamin B12

527% 13

Vitamin D

4% 1

Vitamin E

10% 1

Vitamin K

41% 49
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