"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Holiday Spinach and Oyster Dressing Recipe

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This recipe for Holiday Spinach and Oyster Dressing, by , is from The Moffitt Employee Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robin Spires - Preop Holding
Added: Tuesday, September 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 c. French or Italian bread, cut into ˝ - inch cubes
˝ lb. Pancetta (Italian bacon) , chopped
2 T. olive oil
2 c. onion, finely chopped
˝ c. leeks, well washed and thinly sliced (white part only)
1 ˝ c. celery, thinly sliced
1- 10 oz. box frozen spinach, thawed, well drained, and coarsely chopped
1 T. fresh sage, finely chopped
1 T. fresh garlic, minced
˝ tsp salt
˝ tsp black pepper
˝ c. butter, melted
1 c. freshly shucked oysters
2 ˝ - 3 c. chicken or turkey stock

Directions:
Directions:
The day before, spread bread cubes onto cookie sheets and allow to dry overnight on counter. To save time, bread can also be dried in a 325 oven for 30 minutes or until golden brown. Allow to cool.

Preheat oven to 350 degrees.

In a heavy skillet, brown Pancetta until crisp. Remove from skillet to paper towels to drain, reserving the oil in the pan. Add olive oil and sauté the onions, leeks, and celery until just tender. Remove from heat.

In a large bowl, combine bread, pancetta, vegetables, spinach, sage, garlic, salt, pepper, and butter. Toss to combine well. Fold in the oysters. Moisten mixture with stock. The bread will absorb quite a bit of the liquid during cooking, so mixture should be very moist.

Transfer dressing to a buttered 9x13 glass baking dish. Cover with foil and bake for 30-45 minutes or until hot all the way through. Remove foil the last 5 minutes of cooking so the top can brown lightly.

Personal Notes:
Personal Notes:
Thank you for the opportunity to submit recipes for the holiday cookbook. I am a competitive chef and compete in recipe and cooking contests around the country. This is an original recipe that I created. It has been published in the cookbook "American Profile's Hometown Recipes for the Holidays" and also won America's Best Holiday Recipe Contest and was published in American Profile Magazine (the magazine that you find in Sunday newspapers nationwide). I always get requests for this recipe and everyone always loves it (even those who don't like oysters) it's a gourmet twist on holiday stuffing.

 

 

 

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