Name: Baguette, Smoked Oyster, and Pancetta Stuffing
Yield: Makes 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, freshly ground 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

Festive baguette oyster and pancetta stuffing in a white serving dish.

Baguette, Smoked Oyster, and Pancetta StuffingMichael Graydon & Nikole Herriott

If you like Thanksgiving stuffing with smoked oysters, you'll like it even more with tart lemons on top. This extra savory dressing gets deep flavor from the canned oysters, plus pine nuts, pancetta, and leeks. Serve it alongside any of our Thanksgiving turkey recipes.

Cooks' Note

Do ahead: Stuffing can be assembled 1 day ahead. Cover and chill.

Recipe notes

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Recipe notes

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