Baguette, Smoked Oyster, and Pancetta Stuffing
A luxurious stuffing that combines crusty baguette with smoky oysters, crispy pancetta, and aromatic herbs. This sophisticated dish features pine nuts, leeks, and a splash of Cognac for an elegant twist on traditional stuffing.
Ingredients
- •¾ cup unsalted butter
- •10 cups baguette
- •¼ cup pine nuts
- •3 tablespoons olive oil
- •4 ounces pancetta
- •2 large leeks
- •4 stalks celery
- •to taste kosher salt and pepper
- •¼ cup Cognac
- •2 large eggs
- •3 cups chicken stock
- •1 cup smoked oysters
- •2 tablespoons fresh thyme
- •2 tablespoons fresh sage
- •2 teaspoons lemon zest
- •½ whole lemon
- •thinly sliced
- •seeds removed
Cooking Instructions
- 1.
Preheat oven to 350°. Butter a shallow 3-quart baking dish and a sheet of foil. Place bread in a very large bowl.
5 min
- 2.
Toast nuts on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool; add to bowl with bread.
8 min
- 3.
Meanwhile, heat oil in a large skillet over medium-high. Cook pancetta, stirring often, until browned and crisp, 5.8 minutes. Transfer to bowl with a slotted spoon.
6 min
- 4.
Add leeks and celery to skillet, season with salt and pepper, and cook, stirring often, until leeks are golden brown and soft, 10.15 minutes. Transfer to bowl.
15 min
- 5.
Reduce heat, add Cognac to skillet (take care, as it can ignite), and cook, scraping up any browned bits, until almost all evaporated, about 1 minute. Add 1/2 cup butter; cook, stirring, until melted. Drizzle over bread mixture.
5 min
- 6.
Whisk eggs and 2 cups stock in a medium bowl; pour over bread mixture. Add oysters, thyme, sage, and lemon zest, season with salt and pepper, and toss, adding more stock 1/4-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared dish and dot with remaining 1/4 cup butter. Top with lemon slices.
10 min
- 7.
Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30-35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.
65 min
- 8.
Do ahead: Stuffing can be assembled 1 day ahead. Cover and chill.