Oyster Stuffing

Total Time:
2 hr 50 min
Prep:
1 hr
Cook:
1 hr 50 min

Yield:
8 to 10 servings
Level:
Intermediate

Ingredients
  • 1 pound French bread, or white Pullman loaf or packaged bread stuffing
  • 1 cup butter
  • 1 pound spinach stems removed, washed and drained
  • 2 cups chopped onions
  • 1 tablespoon minced garlic
  • 2 ounces button mushrooms, quartered
  • 2 ounces shiitakes, cut into 8 sections
  • 3 dozen shucked oysters, juice reserved
  • 1 pound Italian sausage, cooked and diced
  • 1/4 cup prunes
  • 4 ounces dried cherries
  • 4 ounces golden raisins
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 eggs
  • 1/2 cup cream
  • 1/2 cup milk
  • 2 tablespoons minced parsley leaves
  • 1 tablespoon minced sage
  • 1 teaspoon minced rosemary
  • 1 tablespoon minced thyme
Directions

Preheat the oven to 250 degrees F.

Trim the crust off the bread. Slice the bread into 1/2-inch cubes. Spread the bread on a baking sheet and toast for 20 to 30 minutes, or until dry, being careful not to develop any color. Set aside.

Raise the oven temperature to 350 degrees F.

Melt 1 tablespoon of the butter.

Brush a 2-quart casserole or gratin dish with the melted butter and set aside.

In a large saute pan, add 1 tablespoon of the butter and melt. Add the spinach and cook over high heat until wilted. Drain the spinach and set aside.

To the same saute pan, over medium heat, add the remaining 7 ounces butter. Add the onion and the garlic and saute until translucent, about 2 to 3 minutes. Add the mushrooms and continue to saute another 5 minutes. Add the oysters, oyster juice, sausage, spinach, dried fruits, and salt and pepper. Cook for 3 minutes and stir until the mixture is well blended. Set aside.

In a large bowl, lightly beat the eggs. Add the cream and milk. Stir until well blended. Add the parsley, sage, rosemary, and thyme. Add the reserved oyster mixture and the toasted bread and mix well. Taste and adjust seasoning with salt and pepper. Transfer to the buttered casserole dish and bake for 45 minutes or until done.


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    It was so good, that I didn't think it was going to make it to the supper... Everyone kept "tasting" it! I usually don't care for stuffing, but this is a great dish !
    AWESOME!
    This is the best stuffing ever. I've made it every year for the past 8 years and it has become a thanksgiving tradition. There are years when some guests (and I have forgone the turkey and have just eaten the oyster stuffing. If you enjoy oysters, you'll love this recipe.
    When I made this last Thanksgiving my son, who is a picky eater had seconds and then thirds until he got a little bit of sand that I failed to completely rinse out of the oysters. The minute he found out there were oysters in it, he stopped eating it! everyone else loved it and I will make it again this year but will make sure the oysters are good & clean!
    I never had this dish, and was asked to bring it for the family Thankgiving. Wow! is all anyone could utter. My husband states 'this is a keeper'. Not that complicated of a recipe, unless you've never prepared oysters. I used a one pound loaf of french bread. I purchased a bag of five dozen oysters from local market, they had a label from Bend, OR. We BBQ'd one dozen for the dressing, because the oysters were large, we cut them in thirds. The remaining four dozen were casual appetizers, served with cocktail and horseradich sauce, fresh lemon and tapatio. My family enjoyed partaking in the shucking, and it really got people to interact. Of course, they all wanted recognition for helping with the dish. Definately something for outside - in the California sunshine. Great memories of the day!
    I love my version of this recipe which is without the fruit. My family doesn't like dried fruit so out went they went. The dish is wonderful and I've gotten requests to make this again at Christmas.
     
    WOW, what an explosion of tastes! I served this with a pork crown roast for Christmas. It was allot of work so I decided to make it ahead of time and freeze it. Tasted as good (if not better) then the day I made it.
    My husband grew up eating his mother's oyster stuffing every Thanksgiving. I wanted to keep up the tradition for him--just couldn't stomach his Mom's recipe. So, I found this for Thanksgiving 2007 and it was a HUGE hit. It has been added to the family "cookbook". Although a little labor-heavy...worth the effort. For our smaller family, I did as suggested by another reviewer and froze half for Christmas. It worked out beautifully.
    The flavor in this dish is fantastic. It is buttery herby goodness. I actually went a little heavier on the herbs...I always do and it turned out great. this was my first time making oyster stuffing and definately not my last.
    It's a shame that someone who I agree most likely did not make this recipe gave it a 2 because it is definitely a five-star recipe!!
    Well, whoever asked "who put fruits in stuffing" in their review must not have actually tried cooking this recipe. I thought the same thing before I actually cooked it. I couldn't have dreamed up such an amazing combination of ingredients that all compliment each other so well. It became a new family favorite several years ago for us. Thanks Wolfgang!
    Although very time consuming if you make your own bread cubes and stem the baby spinach, the final taste is worth it. Freezes great. Just make up to final cooking and freeze. Thaw and cook as directed. Yes, oysters freeze with no problem. Yummy!!
    My family has tried many different oyster stuffing receipts but this is by far the best. Everyone who likes oysters in stuffing needs to try this.
    who put raisin's,prunes, and cherries in stuffing.
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