Oyster Stuffing with Shiitake Mushrooms and Leeks

Name: Oyster Stuffing with Shiitake Mushrooms and Leeks
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

11 ingredients

21 steps

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

Directions

1

Preheat oven to 325F.
2

Place bread on baking sheet.
3

Bake until beginning to dry, about 12 minutes.
4

Cool completely.
5

(Can be prepared 1 day ahead.
6

Cover bread and store at room temperature.)
7

Butter 11x7x2-inch baking dish.
8

Melt 4 tablespoons butter in large pot over medium-high heat.
9

Add mushrooms and saute until mushroom liquid evaporates and mushrooms are beginning to brown, about 8 minutes.
10

Transfer to large bowl.
11

In same pot, melt 4 tablespoons butter over medium-high heat.
12

Add celery and cook until softened, about 4 minutes.
13

Add leeks; cook until vegetables are tender, about 4 minutes longer.
14

Add sauteed vegetables, parsley and dried herbs to mushrooms; toss.
15

Season with salt and pepper.
16

Add bread cubes and oysters to vegetables in bowl; stir to combine.
17

Mix in reserved 1/2 cup oyster juices and Turkey Stock.
18

Season with salt and pepper.
19

Use 9 cups stuffing for turkey.
20

Transfer remaining stuffing to prepared baking dish; cover with foil and chill until ready to bake.
21

Bake stuffing, covered, at 325F, until heated through, about 45 minutes.