Baguette, Smoked Oyster, and Pancetta Stuffing

Ingredients for Baguette, Smoked Oyster, and Pancetta Stuffing

• 170g (1 1/2 sticks) unsalted butter, cut into pieces, divided, plus more

• 1500g coarsely torn baguette, dried out overnight

• 60ml pine nuts

• 45ml olive oil

• 110g pancetta, cut into 1/4" pieces

• 2 large leeks, white and pale-green parts only, thinly sliced

• 4 celery stalks, chopped

• Kosher salt, freshly ground pepper

• 60ml Cognac

• 2 large eggs

• 725ml chicken stock or low-sodium chicken broth, divided

• 240ml coarsely chopped canned smoked oysters

• 2 tablespoons chopped fresh thyme

• 2 tablespoons finely chopped fresh sage

• 2 teaspoons finely grated lemon zest

• 1/2 lemon, thinly sliced, seeds removed

Preheat oven to 350°. Butter a shallow 3-quart baking dish and a sheet of foil. Place bread in a very large bowl.

Toast nuts on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool; add to bowl with bread.

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.

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.

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 110g butter; cook, stirring, until melted. Drizzle over bread mixture.

Whisk eggs and 475ml 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 60g butter. Top with lemon slices.

Cover with buttered foil; bake until a paring knife inserted into the centre 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.

Do ahead: Stuffing can be assembled 1 day ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.