Oyster Stuffing With Fennel, Tarragon, and Sausage Recipe
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Category
Sides
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Cusine
American
What do you need?
How to make?
Ingredients
1/2 pound bulk pork sausage
1/4 cup butter
1 large onion, chopped
2 stalks celery, chopped
1 fennel bulb, cored and chopped
3 cloves garlic, minced
2 tablespoons fresh tarragon leaves, chopped
1 teaspoon dried thyme leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 cups cubed day old bread
3/4 cup chicken broth or stock
3 dozen oysters with their liquor
Directions
Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275 degrees F. Spread bread evenly over 2 rimmed baking sheets. Stagger sheets on oven racks and bake until bread is completely dried, about 50 minutes total, rotating sheets and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven temperature to 350 degrees F.
