Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Nutrition Facts

281 calories; total fat 7g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 23mg; sodium 820mg; potassium 408mg; carbohydrates 39g; fiber 3g; sugar 5g; protein 14g; trans fatty acidg; vitamin a 6657IU; vitamin c 8mg; thiaminmg; riboflavinmg; niacin equivalents 4mg; vitamin b6mg; folate 173mcg; vitamin b12 7mcg; calcium 172mg; iron 6mg.

Reviews