Oyster, Bacon and Wild Mushroom Stuffing
Yield: 10-12 servings.
- 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
- Freshly ground black pepper
- 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.