Ingredients
3 Slices Thick Bacon Or Pork Belly
8 Tbsp. Salted Sweet Cream Butter
6 Dz. Oysters (Preferably In Their Own Water)
Or Chicken Stock
11 Cups Of Stale French Bread - Cubed
1 Bunch Of Green Onions - Tops Separated
1 Large Onion
2 Stalks Celery
1 Small Bell Pepper
4 Cloves Garlic
1/4 Lb. Ground Lean Pork
1/4 Lb. Ground Lean Beef
1 Egg Beaten
Bread Crumbs - Unseasoned
Directions
- Preheat oven to 350° degrees.
- In a large bottom pot, cook bacon crisp. Remove and drain on paper towels.
- Reserve 2 Tbsp of bacon drippings in pot.
- Add and melt 2 tbsp. of butter.
- Add drained oysters and cook until they begin to curl. Remove pot from heat.
Set aside. - Pour juice from oyster mix over stale bread cubes. Allow bread to
soak up all the oyster juice. The bread mixture should be wet, but not too
soggy. You may need to add additional oyster juice or substitute chicken
stock. - Cut oysters in pieces and set aside.
- In large pan, melt 4 tbsp. of butter. Sauté the white portion of green onion,
onion, celery, bell pepper and garlic until transparent. - Add ground pork and beef. Cook meat thoroughly, but not brown.
- Add bread cube mixture. Simmer over medium high heat for 2-3 minutes, stirring frequently.
- Add theoysters and green onion tops. Mix well.
- Remove from heat and quickly stir in beaten egg.
- Spray The Oyster Bed with non-stick spray. Pour stuffing mixture over The
Oyster Bed or spoon into individual wells, if crispier servings are preferred. - Top with bread crumbs.
- Melt remaining butter and dot each well.
- Bake at 350° degrees until brown and bubbly.
40 min. prep-time
Serves 6
20 min. cook time
