Northern California Oyster Stuffing
| Yield: | 1 Servings |
| Categories: |
| 1 | 1-pound loaf unsliced sourdough bread, cut into 1-inch cubes (about 16 cups) | |
| 3/4 | pk | (10-oz) ready-to-use fresh spinach, stems removed, leaves coarsely chopped (about 8 generous cups) |
| 2 | tb | (1/4 stick) butter |
| 1/2 | c | Minced shallots (about 4) |
| 3 | Celery stalks; finely chopped | |
| 4 | Garlic cloves; minced | |
| 2 | Jars (8-oz) fresh oysters; drained, coarsely chopped | |
| 2 | tb | Chopped fresh tarragon or 2 teaspoons dried |
| 3 | Eggs; beaten to blend | |
| 1 1/2 | c | (about) canned low-salt chicken broth |
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