This dressing has become a family favorite. You'll be surprised at what that subtle taste of lemon will add to this dish.
OYSTER DRESSING WITH MUSHROOM SAGE AND EUREKA LEMON OLIVE OILS...
2 loaves Italian bread (1 lb total), cut into cubes1/4 cup of Joe and Son’s Mushroom Sage Olive Oil
1/4 cup Joe and Son’s Eureka Lemon Olive Oil
2 medium onions, finely chopped (2 cups)
1 1/2 cups chopped celery
3 tablespoons chopped fresh thyme
1 tablespoon finely chopped fresh sage
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
2/3 cup finely chopped fresh flat-leaf parsley
18 oysters, shucked, drained, and chopped
2 1/4 cups low-sodium chicken broth
Preheat oven to 325°F.
Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 25 to 30 minutes total. Cool bread in pans on racks, then transfer to a large bowl.
Using the Mushroom Sage Olive Oil, sauté onions, celery, thyme, sage, garlic, salt, and pepper in a skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Transfer to bowl with bread cubes, then stir in parsley, Eureka Lemon Olive Oil, and oysters. Drizzle with stock, then season with salt and pepper and toss well.
Transfer stuffing to a greased 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.
Healthy, tasty holiday recipes from our kitchen to yours! Plus take 10% off 375 ml bottles of the olive oils and vinegars featured in our daily recipes. Offer good now till Thanksgiving!