Oyster Stuffing with Shiitake Mushrooms and Leeks

american mushroom side bake thanksgiving stuffing/dressing oyster celery leek fall bon appétit peanut free tree nut free soy free

N/A

Makes 12 servings

Source

Ingredients

1 pound sliced firm white sandwich bread, cut into 3/4-inch cubes (about 10 cups)

8 tablespoons (1 stick) butter

1 pound shiitake mushrooms, stemmed, caps cut into 1/4-inch slices

3 large celery stalks with leaves, chopped

3 medium leeks (white and pale green parts only), chopped (about 3 cups)

1/3 cup chopped fresh parsley

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon crumbled dried sage leaves

2 8-ounce jars shucked oysters, drained, 1/2 cup juices reserved, oysters cut into 3/4-inch pieces

1 cup Turkey Stock or canned low-salt chicken broth

Method

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.