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Thanksgiving: Oyster & Mushroom Stuffing

Source of Recipe


From "Williams-Sonoma Thanksgiving Entertaining"






List of Ingredients



• 3/4 cup unsalted butter
  
• 2 large onions, finely chopped
  
• 2 cups finely chopped celery, including some leaves
  
• 1 Tbsp poultry seasoning
  
• 1 tsp dried thyme
  
• Salt
  
• 1/2 tsp freshly ground pepper
  
• 1/2 lb. fresh small brown or white mushrooms, brushed clean and sliced
  
• 2 lbs. firm sliced white bread, cut into 1-inch cubes, with crust intact (8 cups)
  
• 24 oysters, shucked (or 1 pint shucked oysters), cut into bite-sized pieces
  
• 1/2 cup minced fresh flat-leaf parsley
  
• 1/2 cup oyster liquor or reduced-sodium chicken broth
  






Instructions



1. In a large frying pan over medium heat, melt 1/2 cup butter. Add onions and celery, and sauté until soft, about 10 minutes. Add poultry seasoning and thyme. Season with salt and pepper. Transfer to a large bowl.
   
   
2. In the same frying pan over medium heat, melt remaining 1/4 cup butter; add mushrooms and sauté until glazed, about 2 minutes. Transfer to bowl holding onion-celery mixture. Add bread cubes, oysters and parsley to bowl. Drizzle with oyster liquor (or chicken broth) and toss gently. Let cool completely before stuffing turkey.
   
   
3. Transfer any extra stuffing to lightly buttered baking dish, cover tightly, and bake alongside turkey for 30 minutes. Uncover and continue to bake until stuffing is hot throughout and lightly browned and crisp on top, 20 to 30 minutes longer. Serve hot.
   
   Makes 10 to 12 servings.