Oyster Stuffing
Thanksgiving stuffing loaded with oysters, baby bella mushrooms and herbs.
Servings: 14 to 16
Calories: 344kcal
Ingredients
- 1 tablespoon 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 tablespoon fresh sage, chopped
- ½ cup fresh parsley, chopped - divided into two ¼ cup portions
- 1 teaspoon fresh thyme, chopped (about 8 sprigs)
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ teaspoon cayenne pepper
- 14 oz package herb seasoned stuffing, (like Pepperidge Farm)
- 6 cups focaccia bread, cubed (about ½ loaf)
- 3 pints oysters, drained & separated
- 3 eggs, lightly beaten
- ½ cup broth (any kind), plus up to 2 cups more if needed
- ¼ 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 ¼ 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 ½ 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.