Recipe courtesy of Georgia Downard

New England Stuffing

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6 cups sourdough bread, cubed and toasted

1 pound slab bacon, cubed

4 ounces (1 stick) butter

2 onions, chopped

4 ribs celery, chopped

1/2 cup chopped fresh herbs such as parsley, thyme, and marjoram

1 pound fresh shucked oysters, with liquor

1 cup chestnuts, roasted and shelled

1 cup chicken stock


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