Oyster Stuffing with Shiitake Mushrooms and Leeks

Name: Oyster Stuffing with Shiitake Mushrooms and Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Oyster Stuffing with Shiitake Mushrooms and Leeks falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!