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    Smoked-Oyster Stuffing

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    Smoked-Oyster Stuffing

    About a third of this goes into the bird, while the remainder is placed in a casserole dish and gets cooked at the end. Both taste heavenly.

    • Preparation time: 35 minutes
    • Cooking time: 75 minutes
    • Total time: 1 hour 50 minutes 60 minutes 50 minutes

    Serves: 6


    • 1 large ciabatta loaf, cut into 1.5cm cubes
    • 280g pancetta cubes
    • 4 garlic cloves, chopped
    • 2 onions, finely chopped
    • 4 celery sticks, finely chopped
    • 3 tbsp thyme leaves
    • 1 tbsp sage leaves, chopped
    • 50g flat-leaf parsley, finely chopped
    • 125g unsalted butter, melted
    • 1 x 85g tin smoked oysters, drained and chopped
    • 300ml organic chicken stock


    1. Preheat oven to 170°C, gas mark 3, arrange the ciabatta cubes on a baking tray and toast in the oven for 15–20 minutes, or until golden. Transfer to a large bowl and set aside.
    2. Meanwhile cook the pancetta over a medium heat in a large, heavy-bottomed frying pan until it is golden and crisp. Drain and pour off all but about 4 tbsp fat. Add the garlic, onion, celery, thyme and sage and gently cook for 10 minutes until the vegetables are softened. Add to the bread in the bowl along with the parsley, melted butter and smoked oysters. Season to taste, toss well, and allow to cool completely. Reserve one third for the turkey and place the rest in a baking dish.
    3. When there's about 1 hour of cooking time left for the turkey, pour the chicken stock over the stuffing in the dish, cover with foil and bake alongside the turkey in the oven. Uncover after 1 hour and bake for about another 15 minutes.

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