Thanksgiving is here! Well...it was here.
I know that the turkey is the centerpiece of the holiday, but me? I get excited about the side dishes. And you know what my number one favorite side is? STUFFING.
![YummyNoises.com | Oyster Stuffing](https://yummynoises.com/wp-content/uploads/2015/11/Oyster-Stuffing-Beauty-shot-1.jpg)
I looove bread (gimme carbs all day), and whoever came up with the idea to mix bread with a bunch of other delicious things - like baby bella mushrooms and oysters - and then bake it into a tender, crunchy, flavorful side dish was one smart cookie.
Another reason why I probably love this so much is because I really only have it once a year at Thanksgiving. That's partially because stuffing is just kind of a Thanksgiving food, and also mainly because I didn't have my mom's recipe. So this year, I was glued to her side with pencil and paper (and also making her measure things before she put them in) so that I, too, can make this glorious stuffing...whenever I want!
*Side note - I think technically this should be called dressing instead of stuffing since it's not stuffed inside the turkey, but using the term dressing is confusing to me because then I think of salad dressing. So I will continue to call this stuffing.
Even if you don't like oysters (Pete doesn't) - I bet you'll love this (Pete does). Stuffing is such a comfort food, and the oysters give this so much flavor without the snottiness (you know what I mean) that can sometimes be associated with oysters on the half shell. The mushrooms add a savory meatiness, the veggies give it flavor & texture, and the Panko crisps up the top.
First things first: you need to use a LARGE PAN. I mean it...a big one.
Start by sautéing your veggies and herbs in your large pan.
![Oyster Stuffing](https://yummynoises.com/wp-content/uploads/2015/11/Oyster-Stuffing-Veggies.jpg)
The mushrooms will release a lot of water, but that's a good thing - that will moisten the stuffing so don't cook it off. Once you've slightly sautéed your veggies (as my mom said - "don't cook the crap out of them"), add in your oysters, pulling them apart a little bit with your fingers as you do.
![Oyster Stuffing - Veggies sauteed plus oysters](https://yummynoises.com/wp-content/uploads/2015/11/Oyster-Stuffing-Veggies-sauteed-plus-oysters.jpg)
Stir in the package of stuffing mix, the focaccia cubes and season with salt, pepper and cayenne.
![Oyster Stuffing - bread](https://yummynoises.com/wp-content/uploads/2015/11/Oyster-Stuffing-bread.jpg)
If your stuffing is looking too dry, you can add in some broth. At this point - you also want to taste it for seasoning and add more salt/pepper/cayenne if your heart so desires. Right now it's totally safe to eat but you're about to add in raw egg...so taste it now!
![Oyster Stuffing - pre-baking](https://yummynoises.com/wp-content/uploads/2015/11/Oyster-Stuffing-pre-baking.jpg)
Stir in the egg lightly beaten with some broth, and transfer the whole mixture into a baking dish. Top it with the Panko and drizzle with olive oil to help the top brown.
![Oyster Stuffing - ready for oven](https://yummynoises.com/wp-content/uploads/2015/11/Oyster-Stuffing-ready-for-oven.jpg)
Pop that beast in the oven and get ready for THIS.
![Oyster Stuffing - Beauty shot 2](https://yummynoises.com/wp-content/uploads/2015/11/Oyster-Stuffing-Beauty-shot-2.jpg)
![Oyster Stuffing - Beauty shot 3](https://yummynoises.com/wp-content/uploads/2015/11/Oyster-Stuffing-Beauty-shot-3.jpg)
I know Thanksgiving is over, but come on - you know you didn't get enough leftovers. Make this and I promise...yummy noises await you!
Oyster Stuffing
Ingredients
- 1 Tbsp olive oil, plus more for drizzling
- 4 garlic cloves, minced
- 1 lb baby bella mushrooms, sliced
- 1 celery heart, chopped
- 1 sweet onion, chopped
- 1 green bell pepper, chopped
- 2 Tbsp fresh sage, chopped
- 1/2 cup fresh parsley, chopped - divided into two 1/4 cup portions
- 1 tsp fresh thyme, chopped (about 8 sprigs)
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp cayenne pepper
- 14 oz package herb seasoned stuffing, (like Pepperidge Farm)
- 6 cups focaccia bread, cubed (about 1/2 loaf)
- 3 pints oysters, drained & separated
- 3 eggs, lightly beaten
- 1/2 cup broth (any kind), plus up to 2 cups more if needed
- 1/4 cup Panko breadcrumbs
Instructions
- Heat olive oil in a LARGE pan over medium-high heat. (Your pan should be large enough to fit all of the ingredients.)
- Sauté garlic, mushrooms, celery, onion, green pepper and herbs until slightly softened, reserving 1/4 cup of the fresh parsley (set aside). The mushrooms will release a lot of water and that's what we want, don't cook it off because that's what will moisten the stuffing.
- Mix in stuffing mix and bread cubes and cook until well combined, a few more minutes. If your mixture is looking dry, you can add some broth. The mixture should be very moist throughout but not soupy.
- Use your fingers to separate oysters into small bite-sized pieces (separate each oyster into about 2-3 pieces) as you add them to the mixture.
- Add salt, pepper, cayenne and reserved parsley. Taste for seasoning, add more if desired.
- Beat eggs with 1/2 cup broth and mix in. Transfer entire mixture to a buttered or nonstick sprayed baking dish. (If making ahead, cover with foil and store now.)
- Top with Panko and drizzle with olive oil. Bake at 350 for 1 hour.
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