{"id":5349,"date":"2012-11-13T11:48:52","date_gmt":"2012-11-13T18:48:52","guid":{"rendered":"http:\/\/stage.headlessnauedu-b6hgdzckfdgxgzhe.westus-01.azurewebsites.net\/?p=5349"},"modified":"2012-11-16T15:21:10","modified_gmt":"2012-11-16T22:21:10","slug":"oysters-dress-up-traditional-stuffing","status":"publish","type":"post","link":"https:\/\/in.nau.edu\/news\/oysters-dress-up-traditional-stuffing\/","title":{"rendered":"Oysters dress up traditional stuffing"},"content":{"rendered":"<p>From <strong>Tim Cunningham<\/strong>, executive chef with NAU Campus Dining, comes a seafood spin on traditional stuffing.<\/p>\n<p><span style=\"color: #61033d;\"><strong>Oyster Stuffing<\/strong><\/span><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>24-ounce bag of Pepperidge Farm stuffing mix<\/li>\n<li>16 ounces whole oysters, chopped<\/li>\n<li>2 teaspoons dried thyme<\/li>\n<li>1 pound chopped bacon<\/li>\n<li>2 medium onions, diced<\/li>\n<li>3 celery stalks, diced<\/li>\n<li>2 1\/2 to 3 cups low sodium chicken broth<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><br \/>\nSaut\u00e9 bacon until rendered, about five minutes. Add onions and celery, saut\u00e9 for two minutes.<\/p>\n<p>In a four-quart casserole dish, add stuffing mix, thyme, saut\u00e9ed bacon mixture and oysters until combined. Stir in\u00a0chicken broth.<\/p>\n<p>Bake in a 350-degree oven for about 30 minutes.<\/p>\n<p>Do you have a favorite holiday recipe you\u2019d like to share? Post it in the comments below.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p><a class=\"search-results-excerpt-link\" href=\"https:\/\/in.nau.edu\/news\/oysters-dress-up-traditional-stuffing\/\">From Tim Cunningham, executive chef with NAU Campus Dining, comes a seafood spin on traditional stuffing. Oyster Stuffing Ingredients 24-ounce bag of Pepperidge Farm stuffing mix 16 ounces whole oysters, chopped 2 teaspoons dried thyme 1 pound chopped bacon 2 medium onions, diced 3 celery stalks, diced 2 1\/2 to 3 cups low sodium chicken&hellip;<\/a><\/p>\n","protected":false},"author":46,"featured_media":5344,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[56,60,55,58,59],"class_list":["post-5349","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-campus-community","tag-campus-dining","tag-dining","tag-food","tag-recipe","tag-thanksgiving"],"acf":[],"_links":{"self":[{"href":"https:\/\/in.nau.edu\/news\/wp-json\/wp\/v2\/posts\/5349","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/in.nau.edu\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/in.nau.edu\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/in.nau.edu\/news\/wp-json\/wp\/v2\/users\/46"}],"replies":[{"embeddable":true,"href":"https:\/\/in.nau.edu\/news\/wp-json\/wp\/v2\/comments?post=5349"}],"version-history":[{"count":0,"href":"https:\/\/in.nau.edu\/news\/wp-json\/wp\/v2\/posts\/5349\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/in.nau.edu\/news\/wp-json\/wp\/v2\/media\/5344"}],"wp:attachment":[{"href":"https:\/\/in.nau.edu\/news\/wp-json\/wp\/v2\/media?parent=5349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/in.nau.edu\/news\/wp-json\/wp\/v2\/categories?post=5349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/in.nau.edu\/news\/wp-json\/wp\/v2\/tags?post=5349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}