The taste of classic oysters casino rolled up into a stuffing side dish!


This recipe is a My Happy Dish recipe contest winner from Michael Cunningham.  Here's what Michael has to say about the dish:

“This dish makes me happy because it combines two of my favorite recipes along
with cherished holiday memories. My family has always had oyster stuffing for the holidays and I love oysters casino. Oyster stuffing + oysters casino = Happy Me, Happy Dish!”

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Serves 8

You will need:

10 cups day-old French bread, cut into 3⁄4” cubes

6 strips bacon, cut crosswise into 1⁄4” strips

1 cup red bell pepper, diced

1 cup green bell pepper, diced 1⁄2 cup shallots, thinly sliced

1  tablespoon fresh thyme, finely chopped

2  large garlic cloves, minced

2⁄3 cup dry white wine

1⁄3 cup fresh lemon juice

1  tablespoon Worcestershire sauce

2  pints fresh oysters, liquor reserved (about 1 cup)

Kosher salt & fresh ground black pepper, to taste

1⁄3 cup heavy cream

1⁄4  cup+1⁄4 cup Parmigiano-Reggiano, finely grated

1⁄4  cup flat leaf parsley, finely chopped

2 large eggs, beaten

2 cups chicken stock

2 tablespoons butter, diced

  1. Preheat oven to 350°F.
  2. Place the bread cubes in a large bowl. Set aside.
  3. Sauté bacon in heavy, large skillet over medium-low heat until crispy and golden-brown. This will take about 10 minutes.
  4. Transfer bacon to a plate lined with paper towel. Reserve bacon drippings in pan.
  5. Add peppers, shallots, and thyme to same skillet.
  6. Sauté until the shallots are tender and translucent. This will take about 8 minutes.
  7. Add garlic and sauté 1 minute until fragrant.
  8. Add the wine, lemon juice, Worcestershire sauce, and reserved oyster liquor, salt, and pepper.
  9. Simmer until reduced by half.
  10. Add heavy cream and remove from heat. Let cool.
  11. Add the mixture to the bowl with the bread cubes.
  12. Add 1⁄4 cup Parmigiano-Reggiano, parsley, eggs, and oysters. Toss well but gently.
  13. Slowly add chicken stock until evenly and thoroughly moistened but not soupy.
  14. Spoon dressing into a buttered casserole dish.
  15. Dot top with butter and bake until crisp and golden. This will take about 1 hour and 15 minutes.
  16. Remove from oven and top with bacon and remaining Parmigiano-Reggiano.
  17. Serve immediately.


Photography by Paul "Sweet Paul" Lowe

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