Oyster Mushroom Stuffing Recipes

OYSTER STUFFING

Steps:

• In a small skillet, saute celery and onion in butter until tender; transfer to a large bowl. Stir in the parsley, poultry seasoning, sage and pepper. Add bread cubes. Combine the egg, broth and oysters; add to bread mixture, stirring gently to combine. , Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160° and stuffing is lightly browned.

BACON, MUSHROOM, AND OYSTER STUFFING

Steps:

• 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.

OYSTER STUFFING WITH SHIITAKE MUSHROOMS AND LEEKS

Steps:

• Preheat oven to 325°F. Place bread on baking sheet. Bake until beginning to dry, about 12 minutes. Cool completely. (Can be prepared 1 day ahead. Cover bread and store at room temperature.)
• Butter 11x7x2-inch baking dish. Melt 4 tablespoons butter in large pot over medium-high heat. Add mushrooms and sauté until mushroom liquid evaporates and mushrooms are beginning to brown, about 8 minutes. Transfer to large bowl. In same pot, melt 4 tablespoons butter over medium-high heat. Add celery and cook until softened, about 4 minutes. Add leeks; cook until vegetables are tender, about 4 minutes longer. Add sautéed vegetables, parsley and dried herbs to mushrooms; toss. Season with salt and pepper.
• Add bread cubes and oysters to vegetables in bowl; stir to combine. Mix in reserved 1/2 cup oyster juices and Turkey Stock. Season with salt and pepper. Use 9 cups stuffing for turkey. Transfer remaining stuffing to prepared baking dish; cover with foil and chill until ready to bake. Bake stuffing, covered, at 325°F, until heated through, about 45 minutes.