Oysters Rockefeller Sourdough Stuffing

Oysters Rockefeller Sourdough Stuffing
Photo: Jason Donnelly
Prep Time:
30 mins
Bake Time:
45 mins
Total Time:
1 hrs 15 mins


  • 2 10 ounce packages frozen chopped spinach, thawed and well drained

  • 4 slices thick-sliced bacon, cut into 1/4-inch slices

  • 1 cup finely chopped shallots (8 medium)

  • 3 cloves garlic, minced

  • ¼ cup Pernod

  • 2 teaspoon dried chervil, crushed

  • 10 cup dry sourdough bread cubes*

  • 2 cup shucked oysters (about 28 large), drained and coarsely chopped (1 pint)

  • ½ teaspoon kosher salt

  • ½ teaspoon ground black pepper

  • 1 14.5 ounce can vegetable broth or chicken broth

  • 2 tablespoon butter, melted

  • ¼ teaspoon bottled hot pepper sauce

  • ½ cup finely shredded Parmesan cheese (2 ounces)

  • Bottled hot pepper sauce (optional)


  1. Preheat oven to 350°F. Grease a 3-quart rectangular baking dish; set aside. Squeeze excess liquid from spinach; set aside.

  2. In a large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and drain on paper towels, reserving 2 tablespoons drippings in skillet. Add shallots and garlic to the reserved drippings. Cook for 4 to 5 minutes or until shallots are tender. Carefully add Pernod, stirring to scrape up any crusty brown bits. Stir in spinach and chervil.

  3. In a large bowl combine bacon, spinach mixture, bread cubes, oysters, salt, and black pepper. In a small bowl combine broth, melted butter, and 1/4 teaspoon hot pepper sauce. Drizzle broth mixture over bread mixture, tossing gently to moisten. Transfer mixture to the prepared baking dish.

  4. Bake, covered, for 30 minutes. Sprinkle with cheese. Bake, uncovered, about 15 minutes more or until heated through. If desired, serve with additional hot pepper sauce.


No sourdough? Substitute country white bread. Don't like oysters? Use quartered fresh cremini mushrooms instead. Can't find chervil? Try tarragon.


To make dry bread cubes, preheat oven to 300°F. Cut fresh bread into 1/2- to 1-inch cubes. Spread the bread cubes in one or two 15x10x1-inch baking pans. Bake for 10 to 20 minutes or until cubes are dry, stirring twice; cool. (The cubes will continue to dry and crisp as they cool.) Or let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours.

To Make Ahead

Prepare as directed through Step 3. Cover with foil and chill for up to 24 hours. Preheat oven to 350°F. Bake, covered, for 40 minutes. Sprinkled with cheese. Bake, uncovered, about 15 minutes more or until heated through.

Nutrition Facts (per serving)

281 Calories
7g Fat
39g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 281
% Daily Value *
Total Fat 7g 9%
Saturated Fat 3g 15%
Cholesterol 23mg 8%
Sodium 820mg 36%
Total Carbohydrate 39g 14%
Total Sugars 5g
Protein 14g
Vitamin C 7.7mg 39%
Calcium 171.6mg 13%
Iron 5.6mg 31%
Potassium 408mg 9%
Folate, total 173.4mcg
Vitamin B-12 6.6mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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