Bring a little taste of Annapolis to your Thanksgiving Day table with Lemon Chesapeake & oysters. Never used oysters in your stuffing before? Prepare to have your mind blown!
Tip: The best bread for stuffing is light and soft, not dense and or crusty. We used a wheat and flax Italian loaf.
What You Need:
1 tablespoon olive oil
1 large loaf soft wheat bread, cut into 3⁄4-inch pieces (about 16 cups)
8 ounces raw pork breakfast sausage, casings removed
1 medium onion, chopped
4 celery stalks, thinly sliced
1/2 cup dry white wine
1 1/2 cups low-sodium chicken broth
1 large egg, beaten
12 oysters, shucked and chopped
1/2 cup chopped fresh flat-leaf parsley
6 tablespoons Tessemae’s Lemon Chesapeake Dressing
Coarse salt and black pepper
What To Do:
Heat oven to 375° F. Oil a 9-by-13-inch baking dish. Divide the bread between 2 rimmed baking sheets and bake until dry and crisp, about 10 minutes.
Cook sausage in a large skillet over medium heat until browned. Add the onion and celery and season with salt and pepper. Cook, stirring occasionally, until very tender and beginning to brown. Add the wine and cook until evaporated.
In a bowl, toss together the sausage mixture, bread, broth, egg, oysters, parsley, and Lemon Chesapeake and spoon into the baking dish. Drizzle with more Lemon Chesapeake. Cover with foil and bake until very hot inside, about 20 minutes. Uncover and bake until browned, about 20 minutes more.