If you like stuffing with smoked oysters, you’ll like it even more with tart lemons on top.
Recipe information
Yield
8 Servings
Ingredients
¾
10
¼
3
4
2
4
¼
2
3
1
2
2
2
½
Preparation
Step 1
Preheat oven to 350°. Butter a shallow 3-qt. baking dish and a sheet of foil. Place bread in a very large bowl.
Step 2
Toast nuts on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool; add to bowl with bread.
Step 3
Meanwhile, heat oil in a large skillet over medium-high. Cook pancetta, stirring often, until browned and crisp, 5–8 minutes. Transfer to bowl with a slotted spoon.
Step 4
Add leeks and celery to skillet, season with salt and pepper, and cook, stirring often, until leeks are golden brown and soft, 10–15 minutes. Transfer to bowl.
Step 5
Reduce heat, add Cognac to skillet (take care, as it can ignite), and cook, scraping up any browned bits, until almost all evaporated, about 1 minute. Add ½ cup butter; cook, stirring, until melted. Drizzle over bread mixture.
Step 6
Whisk eggs and 2 cups stock in a medium bowl; pour over bread mixture. Add oysters, thyme, sage, and lemon zest, season with salt and pepper, and toss, adding more stock ¼-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared dish and dot with remaining ¼ cup butter. Top with lemon slices.
Step 7
Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30–35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20–25 minutes. Let sit 10 minutes before serving.
Step 8
DO AHEAD: Stuffing can be assembled 1 day ahead. Cover and chill.