Oyster And Sausage Stuffing Recipe

1. 1

   Preheat the oven to 350u00b0 F.

2. 2

   Put the pine nuts in a heavy bottomed pan and toast over medium heat, shaking the pan to prevent scorching, until lightly toasted, about 3 minutes. Transfer the pine nuts to a large bowl and set aside.

3. 3

   Carefully wipe out the pan and set it over medium-high heat. Add the oil and let it get nice and hot. Add the mushrooms and cook them until they begin to give off their liquid, about 5 minutes. Transfer the mushrooms to the bowl with the pine nuts.

4. 4

   Add the sausage to the pan and cook over medium heat until the fat is rendered and the sausage browns, about 8 minutes. Add the garlic, celery, and onion to the pan and cook until softened but not browned about 4 minutes. Transfer the sausage and vegetables to the bowl. Add the croutons to the bowl.

5. 5

   Return the pan to the stove top over medium heat. Add the white wine and cook, stirring to loosen any flavorful bits stuck to the bottom of the pan. Add the oysters and cook gently, about 2 minutes. Stir in the chicken broth and bring to a boil, then immediately pour the oysters and liquid over the contents of the bowl. Add the marjoram and thyme and, using 2 wooden spoons or latex-gloved hands, work everything together. (If you are using your hands, let the mixture cool slightly before delving in.) Transfer the stuffing to a casserole dish.

6. 6

   Bake the stuffing until crusty on top and heated through, 35 to 40 minutes. Serve the stuffing hot.

* Per serving · 4 servings · Values may vary.