Oyster and Pancetta Stuffing (Baguette)

If you like stuffing with smoked oysters, you’ll like it even more with tart lemons on top.

¾ cup (1½ sticks) butter, cut into pieces, divided
10 cups baguette, coarsely torn, dried out overnight
¼ cup pinenuts
3 Tbsp. extra-virgin olive oil
4 oz pancetta, cut into ¼” pieces
2 large leeks, white and pale-green parts only, thinly sliced
4 stalks celery, chopped
sea salt
black pepper, freshly ground
¼ cup Cognac
2 large eggs
3 cups chicken stock or broth, divided
1 cup canned smoked oysters, coarsely chopped
2 Tbsp. fresh thyme, chopped
2 Tbsp. fresh sage, finely chopped
2 tsp. lemon zest, finely grated
½ lemon, thinly sliced, seeds removed

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter a shallow 3 qt baking dish and a sheet of foil. Place bread in a very large bowl.

Toast nuts on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool; add to bowl with bread.

Meanwhile, heat oil in a large skillet over medium-high. Cook pancetta, stirring often, until browned and crisp, 5-8 minutes. Transfer to bowl with a slotted spoon.

Add leeks and celery to skillet, season with salt and pepper and cook, stirring often, until leeks are golden brown and soft, 10-15 minutes. Transfer to bowl.

Reduce heat, add Cognac to skillet (take care, as it can ignite) and cook, scraping up any browned bits, until almost all evaporated, about 1 minute. Add ½ cup butter; cook, stirring, until melted. Drizzle over bread mixture.

Whisk eggs and 2 cups stock in a medium bowl; pour over bread mixture. Add oysters, thyme, sage and lemon zest, season with salt and pepper and toss, adding more stock ¼-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared dish and dot with remaining ¼ cup butter. Top with lemon slices.

Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30-35 minutes. Increase oven temperature to 450°F (230°C/210°C fan, Gas Mark 8). Uncover and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.

Makes 8 servings.

Make-Ahead: Stuffing can be assembled 1 day ahead. Cover and chill.

Nutritional Information:
Per Serving: Calories (kcal) 460 Fat (g) 33 Saturated Fat (g) 15 Cholesterol (mg) 125 Carbohydrates (g) 26 Dietary Fiber (g) 2 Total Sugars (g) 3 Protein (g) 13 Sodium (mg) 650