Name: Oyster, Bacon and Wild Mushroom Stuffing
Total time: 30 min
Ingredients: 6 Slices of bacon, large dice; ¾ cup Unsalted butter; 2 cups Diced onion; 2 cups Diced celery; 1 lb Wild mushrooms (such as chantrelles, maitaki, morels, oyster), roughly chopped or torn; 2 tbsp Finely chopped thyme; 2 tbsp Finely chopped sage; ½ cup Dry white wine or vermouth; 12 cups Dry bread, cut into 1 ½-inch pieces; 2 Eggs; 2 ½ cups Homemade or store bought chicken stock; 2 dozen Oysters, shucked; Salt; Freshly ground black pepper

Print Recipe

Oyster, Bacon and Wild Mushroom Stuffing

Yield: 10-12 servings.

Total Time30

Ingredients

6 Slices of bacon, large dice
¾ cup Unsalted butter
2 cups Diced onion
2 cups Diced celery
1 lb Wild mushrooms (such as chantrelles, maitaki, morels, oyster), roughly chopped or torn
2 tbsp Finely chopped thyme
2 tbsp Finely chopped sage
½ cup Dry white wine or vermouth
12 cups Dry bread, cut into 1 ½-inch pieces
2 Eggs
2 ½ cups Homemade or store bought chicken stock
2 dozen Oysters, shucked
Salt
Freshly ground black pepper

Instructions

Preheat oven to 350°F.
Heat a large pan over medium high heat, cook bacon for 6-8 minutes, until it is crispy. Remove from pan with a slotted spoon and set aside.
Reduce heat to medium and add butter to the same pan. Once butter is melted add onions, celery and herbs, season with salt and pepper. Cook for 10-12 minutes until vegetables have softened, stirring often. Add mushrooms, cook 5-7 minutes, until mushrooms have shrunk. Deglaze pan with wine and let cook for another 2-3 minutes, until wine has reduced by half. Remove pan from heat.
In a large measuring cup or medium sized bowl, whisk together eggs and chicken stock.
In a large bowl toss together bread cubes, oysters, bacon and cooked vegetable mixture. Pour over chicken stock liquid and season with salt and pepper.
Transfer mixture to a buttered 9” x 13” inch oven-safe casserole dish, cover with a greased piece of tin foil (to avoid any sticking). Bake for 1 hour until bread has softened. Remove tin foil from pan, increase heat to 425°F, bake for another 15-20 minutes until the top is golden and puffy.