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
367
18% daily value
8 servings
                                       
                                           
     

Fat

31% 20

Saturated

51% 10

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

9% 28

Carbs (net)

- 26

Fiber

8% 2

Sugars

- 5

Sugars, added

- 0

Protein

38% 19

Cholesterol

40% 121

Sodium

30% 728

Calcium

8% 80

Magnesium

9% 35

Potassium

13% 439

Iron

18% 3

Zinc

24% 4

Phosphorus

27% 186

Vitamin A

16% 141

Vitamin C

8% 5

Thiamin (B1)

28% 0

Riboflavin (B2)

25% 0

Niacin (B3)

22% 4

Vitamin B6

15% 0

Folate equivalent (total)

24% 95

Folate (food)

- 52

Folic acid

- 25

Vitamin B12

19% 1

Vitamin D

0% 1

Vitamin E

4% 1

Vitamin K

22% 17
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