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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By bobspiro
on November 22, 2011
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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.
By suechef1_12738544
White Bear Lake, MN
on November 15, 2010
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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!
By loriec_9930827
fresno, CA
on November 29, 2009
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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!
Read all 12 reviews