Name: Baguette, Smoked Oyster, and Pancetta Stuffing
Yield: 8 Servings
Ingredients: ¾ cup (1½ sticks) unsalted butter, cut into pieces, divided, plus more; 10 cups coarsely torn baguette, dried out overnight; ¼ cup pine nuts; 3 tablespoons olive oil; 4 ounces pancetta, cut into ¼” pieces; 2 large leeks, white and pale-green parts only, thinly sliced; 4 celery stalks, chopped; Kosher salt and freshly ground black pepper; ¼ cup Cognac; 2 large eggs; 3 cups chicken stock or low-sodium chicken broth, divided; 1 cup coarsely chopped canned smoked oysters; 2 tablespoons chopped fresh thyme; 2 tablespoons finely chopped fresh sage; 2 teaspoons finely grated lemon zest; ½ lemon, thinly sliced, seeds removed

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Michael Graydon + Nikole Herriott

If you like stuffing with smoked oysters, you’ll like it even more with tart lemons on top.

Recipe notes