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- Preparing Time: 55 minutes
- Total Time: -
- Served Person: 16
- 1/2 cup butter
- 2 cloves garlic, minced
- 1 cup white wine
- 2 cups chicken stock
- 1 pound bacon
- 1 onion, sliced thin
- 1 (10 ounce) jar oysters, drained and cut into thirds
- 1 (4 ounce) package fresh mushrooms, sliced
- 1 (14 ounce) package seasoned stuffing cubes
- Carbohydrate 21.9
- Cholesterol 36
- Fat 11.1
- Protein 8
- Sodium 758
- Calories 231 calories;
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet; cook over medium-high heat until evenly brown. Remove bacon to a paper towel-lined plate to drain. Reserve drippings in the skillet. Add the butter to the bacon drippings and melt over medium-high heat. Cook the onion, garlic, and mushrooms in the butter and drippings until the onion has caramelized, 10 to 15 minutes. Pour the wine into the skillet; allow the wine to warm; remove from heat. Place the stuffing cubes in a large bowl. Pour the vegetable mixture over the cubes. Add the chicken stock. Fold the oysters into the mixture. Transfer the stuffing to a 9x13 inch baking dish. Bake in preheated oven until golden brown on top, about 30 minutes.
