This recipe was originally published in 2017.
My grandmother and mother always made this stuffing on the holidays and the tradition continues in my family today. For those avoiding oysters, eggplant is a great substitution; see instructions.
For Oyster-Free Fresh Herb Stuffing, omit the oysters. Peel 1 medium eggplant and cut it into 1-inch cubes. Sauté eggplant cubes with celery, onion and leeks in step 3. Skip step 4. Add 1 cup to 1½ cups broth in step 5, depending how moist you like your stuffing.
Contributing chef Sueson Vess is a food coach, cooking instructor and author of Special Eats.Yields 10 servings
- 1 (10- to 12-ounce) gluten-free bread loaf, cut into ½-inch cubes (about 8 cups)
- 1/2 cup (1 stick) butter or dairy-free alternative or 1/3 cup grapeseed oil
- 2 cups diced celery
- 1 cup diced yellow or white onion (1 medium onion)
- 1 leek, white part only, sliced (reserve green for broth)
- 1 (16-ounce) container fresh raw oysters, undrained
- 1-1½ cups gluten-free chicken, turkey or vegetable broth, as needed
- 1 cup minced fresh parsley
- 2 tablespoons minced fresh sage
- 1 tablespoon minced fresh thyme
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
1Spread bread cubes in a single layer on a baking sheet. Bake in 300°F oven 10 to 15 minutes, stirring halfway through baking. (You can dry the bread cubes up to a week ahead. Store them in an airtight container until used.)
2Increase oven temperature to 350°F. Grease a 3-quart baking dish.
3In a large skillet over medium heat, add butter or oil. Add celery, onion and leeks and sauté 5 minutes to soften. Let cool.
4Pour oysters with liquid into a large glass measuring container. Add enough broth to equal 1½ cups.
5In a large bowl, mix together dried bread cubes, parsley, sage, thyme, salt and pepper. Add cooled vegetables. Add oysters with liquid and stir gently to mix.
6Spoon mixture into prepared baking dish. Cover with lid or foil.
7Place in preheated oven and bake 30 minutes. Uncover dish and bake an additional 20 minutes.