Name: The BLT Oyster Stuffing
Yield: 8 Servings
Ingredients: ¾ cup (1½ sticks) unsalted butter, cut into pieces, divided, plus more; 1 loaf white Pullman bread, torn into 1-inch pieces (about 10 cups), dried out overnight; 3 tablespoons olive oil; 8 ounces bacon or pancetta, chopped; 2 onions, chopped; 4 celery stalks, chopped; 1 leek, white and light green parts only, chopped; 2 tablespoons chopped thyme; Kosher salt, freshly ground pepper; ½ cup dry Sherry; 2 large eggs, beaten to blend; 2 cups turkey or chicken stock (preferably homemade), plus more; 12 ounces oysters, freshly shucked

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Alex Lau

Adding oysters and bacon incorporates textural contrasts and bold flavor hits to up the intrigue.

Recipe notes