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Oyster Stuffing ~ 12 Servings
Ready in 1 h and 5 m ~ 15 m (prepare time) ~ 50 m (cook time)

Oyster stuffing, a classic New England-style side dish, is a salty, seafood-centric twist on a classic side that is one of those dishes you'll only find on New England Thanksgiving tables. The stuff holiday dreams are made of ...
It's full of shucked oysters, fluffy French bread, smoky bacon, and seasoned with the robust flavors of parsley, thyme, nutmeg and sage.

Ingredients
4 slices bacon
2 tablespoons butter
2 cups chopped celery
1 cup chopped onion
1/2 teaspoon McCormick Parsley Flakes
1/2 teaspoon McCormick Rubbed Sage
1/2 teaspoon McCormick Thyme Leaves
1/4 teaspoon McCormick Ground Nutmeg
10 cups cubed French bread, (1-inch cubes)
1 cup Kitchen Basics All Natural Original Chicken Stock
12 ounce container shucked oysters, drained or 12 shucked oysters

Directions
Preheat oven to 350°F.
Cook bacon in large skillet on medium-high heat until crisp.
Remove bacon; crumble and set aside.
Reserve bacon drippings in skillet.
Melt butter in same large skillet with the bacon drippings on medium heat.
Add celery, onion and seasonings; cook and stir until softened, about 5 minutes.
Mix bread cubes, onion mixture, crumbled bacon and stock in large bowl.
Add oysters; toss gently until well mixed.
Spoon into lightly greased 13x9-inch baking dish.
Bake 40 minutes or until heated through and lightly browned.

Nutritional Facts ~ Servings12
Calories Per Serving99
Total Fat7g10%
Sugar1gN/A
Saturated3g14%
Cholesterol26mg9%
Protein5g10%
Carbs5g2%
Vitamin A45µg5%
Vitamin B125µg100%
Vitamin C4mg4%
Vitamin E0.2mg1.1%
Vitamin K8µg7%
Calcium17mg2%
Fiber0.6g2.4%
Folate (food)14µgN/A
Folate equivalent (total)14µg4%
Folic acid0.2µgN/A
Iron2mg9%
Magnesium13mg3%
Monounsaturated2gN/A
Niacin (B3)1mg9%
Phosphorus76mg11%
Polyunsaturated1gN/A
Potassium156mg3%
Riboflavin (B2)0.1mg8.3%
Sodium143mg6%
Water75gN/A
Zinc5mg45%
 

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