From Tim Cunningham, executive chef with NAU Campus Dining, comes a seafood spin on traditional stuffing.
- 24-ounce bag of Pepperidge Farm stuffing mix
- 16 ounces whole oysters, chopped
- 2 teaspoons dried thyme
- 1 pound chopped bacon
- 2 medium onions, diced
- 3 celery stalks, diced
- 2 1/2 to 3 cups low sodium chicken broth
Sauté bacon until rendered, about five minutes. Add onions and celery, sauté for two minutes.
In a four-quart casserole dish, add stuffing mix, thyme, sautéed bacon mixture and oysters until combined. Stir in chicken broth.
Bake in a 350-degree oven for about 30 minutes.
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