ING 2-10 ounce packages frozen chopped spinach, thawed and well drained 4 slices thick-sliced bacon, cut into 1/4-inch slices 1 cup finely chopped shallots (8 medium) 3 cloves garlic, minced 1/4 cup Pernod 2 teaspoons dried chervil, crushed 10 cups dry sourdough bread cubes or use sturdy country white bread cubes 2 cups (pint) shucked oysters (28 large), drained and coarsely chopped 1/2 teaspoon kosher salt 1/2 teaspoon ground black pepper 1 14 1/2 ounce can vegetable broth or chicken broth 2 tablespoons butter, melted 1/4 teaspoon bottled hot pepper sauce 1/2 cup finely shredded Parmesan cheese (2 ounces) Bottled hot pepper sauce (optional)
Directions Squeeze excess liquid from spinach; set aside. In a large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and drain on paper towels, reserving 2 tablespoons drippings in skillet. Add shallots and garlic to the reserved drippings. Cook for 4 to 5 minutes or until shallots are tender. Carefully add Pernod, stirring to scrape up any crusty brown bits. Stir in spinach and chervil.
FINAL In large bowl combine bacon, spinach mixture, bread cubes, oysters, s/p. In a small bowl combine broth, melted butter, and 1/4 tsp hot pepper sauce. Drizzle broth mixture over bread mixture, tossing gently to moisten. Transfer to greased 3-quart rectangular baking dish.
Bake, covered, 350 deg 30 min. Sprinkle with cheese. Bake, uncovered, about 15 minutes more or until heated through. SERVE: with additional hot pepper sauce.
LOL! Leave it to Liz.
Thank you. That’s not quite the same recipe. The magazine had the most delicious turkey recipe served with Oyster Rockefeller dressing and sour cream gravy.
I wonder if I could contact BH&G and ask them if have it on file somewhere they can access. Pillsbury did that for a cake for me, movers lost that too. Pillsbury emailed the recipe a couple of days after I inquired.
If they can’t, I will try the recipe you found. Thanks again!