Recipes and Cooking Oysters Rockefeller Sourdough Stuffing By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 5, 2012 Print Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Bake Time: 45 mins Total Time: 75 mins Servings: 10 Jump to Nutrition Facts Ingredients 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) Directions Preheat oven to 350°F. Grease a 3-quart rectangular baking dish; set aside. Squeeze excess liquid from spinach; set aside. 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. 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. 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. Tips 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. Print Nutrition Facts (per serving) 281 Calories 7g Fat 39g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.