Smoky bacon adds tons of flavor to this traditional holiday side dish.
Makes 6 to 8 Servings
- 6 strips thick-cut bacon, chopped
- 1 cup chopped yellow onion
- ½ cup chopped green bell pepper
- ½ cup chopped celery
- 2 cloves garlic, minced
- 8 cups cubed stale French bread (1-inch cubes)
- 6 large eggs, beaten
- 2 cups chopped oysters, liquor reserved
- 1 cup low-sodium chicken broth
- ¼ cup chopped green onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon Creole seasoning
- 2 teaspoons hot sauce
- ½ teaspoon ground black pepper
- ½ cup shredded Parmesan cheese
- Garnish: chopped fresh parsley
- Preheat oven to 350°. Spray a 2-quart baking dish with cooking spray.
- In a large saucepan, cook bacon over medium-high heat, stirring occasionally, until crispy, about 10 minutes. Remove using a slotted spoon, and let drain on paper towels. Reserve 2 tablespoons drippings in pan.
- Add yellow onion, bell pepper, and celery to pan; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.
- In a large bowl, stir together vegetable mixture, half of bacon, bread, eggs, oysters and reserved liquor, broth, green onion, parsley, Creole seasoning, hot sauce, and black pepper. Spoon into prepared pan. Sprinkle with cheese and remaining bacon. Cover with foil.
- Bake for 30 minutes. Uncover and bake until golden brown and set, about 10 minutes more. Let stand for 10 minutes before serving. Garnish with parsley, if desired.
Kitchen Tip: If making ahead, prepare recipe through step 4, and refrigerate; let stand at room temperature for 30 minutes before baking.