Best 3 Oyster Stuffing With Shiitake Mushrooms And Leeks Recipes

Oyster stuffing with shiitake mushrooms and leeks is a classic combination of flavors that will elevate any holiday meal. The briny oysters, earthy mushrooms, and sweet leeks create a flavorful and aromatic stuffing that is sure to impress your guests. Whether you are looking for a traditional stuffing recipe or something a little more unique, this oyster stuffing with shiitake mushrooms and leeks is sure to be a hit.

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OYSTER STUFFING WITH SHIITAKE MUSHROOMS AND LEEKS

Oyster Stuffing with Shiitake Mushrooms and Leeks image

Categories Mushroom Side Bake Thanksgiving Stuffing/Dressing Oyster Celery Leek Fall Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 12 servings

Number Of Ingredients 11

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

Steps:

Preheat oven to 325°F. Place bread on baking sheet. Bake until beginning to dry, about 12 minutes. Cool completely. (Can be prepared 1 day ahead. Cover bread and store at room temperature.)
Butter 11x7x2-inch baking dish. Melt 4 tablespoons butter in large pot over medium-high heat. Add mushrooms and sauté until mushroom liquid evaporates and mushrooms are beginning to brown, about 8 minutes. Transfer to large bowl. In same pot, melt 4 tablespoons butter over medium-high heat. Add celery and cook until softened, about 4 minutes. Add leeks; cook until vegetables are tender, about 4 minutes longer. Add sautéed vegetables, parsley and dried herbs to mushrooms; toss. Season with salt and pepper.
Add bread cubes and oysters to vegetables in bowl; stir to combine. Mix in reserved 1/2 cup oyster juices and Turkey Stock. Season with salt and pepper. Use 9 cups stuffing for turkey. Transfer remaining stuffing to prepared baking dish; cover with foil and chill until ready to bake. Bake stuffing, covered, at 325°F, until heated through, about 45 minutes.

BACON, MUSHROOM, AND OYSTER STUFFING

Bacon, Mushroom, and Oyster Stuffing image

I could never find the right oyster stuffing recipe, so I made my own with bacon, onion, mushrooms, and oysters. It is great with grilled turkey.

Provided by rhondarella

Categories Side Dish Stuffing and Dressing Recipes Oyster Stuffing and Dressing

Time 55m

Yield 16

Number Of Ingredients 9

Ingredients

1 pound bacon
½ cup butter
1 onion, sliced thin
2 cloves garlic, minced
1 (4 ounce) package fresh mushrooms, sliced
1 cup white wine
2 cups chicken stock
1 (14 ounce) package seasoned stuffing cubes
1 (10 ounce) jar oysters, drained and cut into thirds

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet; cook over medium-high heat until evenly brown. Remove bacon to a paper towel-lined plate to drain. Reserve drippings in the skillet.
Add the butter to the bacon drippings and melt over medium-high heat. Cook the onion, garlic, and mushrooms in the butter and drippings until the onion has caramelized, 10 to 15 minutes. Pour the wine into the skillet; allow the wine to warm; remove from heat.
Place the stuffing cubes in a large bowl. Pour the vegetable mixture over the cubes. Add the chicken stock. Fold the oysters into the mixture. Transfer the stuffing to a 9x13 inch baking dish.
Bake in preheated oven until golden brown on top, about 30 minutes.

Nutrition Facts : Calories 231.2 calories, Carbohydrate 21.9 g, Cholesterol 35.6 mg, Fat 11.1 g, Fiber 1.1 g, Protein 8 g, SaturatedFat 5.3 g, Sodium 758 mg, Sugar 3 g

SALMON WITH LEEK AND OYSTER-MUSHROOM STUFFING

Salmon With Leek And Oyster-Mushroom Stuffing image

Provided by Susan Herrmann Loomis

Categories dinner, main course

Time 1h30m

Yield Twelve servings

Number Of Ingredients 10

Ingredients

1 whole salmon, about 10 pounds, cleaned and boned, with gills removed but head and tail intact
2 tablespoons Dijon-style mustard
4 tablespoons unsalted butter
2 1/2 pounds oyster mushrooms, cut into julienne strips
3 medium leeks, cut into julienne strips
3 cloves garlic, finely chopped
Salt to taste
Freshly ground pepper to taste
2 cups coarsely chopped celery and celery leaves
2 cups parsley leaves

Steps:

Preheat the barbecue grill.
Rub the inside of the salmon with the mustard. Set aside.
Heat the butter in a large frying pan over medium-high heat. Add the oyster mushrooms, leeks and garlic, and saute about three to four minutes, or until the liquid from the mushrooms has evaporated. Season with salt and pepper.
Let the mixture cool slightly and stuff the salmon with it.
On a double layer of aluminum foil, spread the celery and parsley, and place the salmon on top. Cover the salmon with additional foil, creating a tentlike shape, and seal the foil tightly.
Place the salmon on the grill and bake for 50 to 60 minutes.
Remove the salmon from the grill and let stand, covered, for an additional 10 minutes. Serve in slices.

Nutrition Facts : @context http, Calories 881, UnsaturatedFat 30 grams, Carbohydrate 12 grams, Fat 55 grams, Fiber 4 grams, Protein 82 grams, SaturatedFat 14 grams, Sodium 1258 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will make the cooking process go much smoother.
Use Fresh Ingredients: The fresher your ingredients, the better your stuffing will taste. If possible, use organic and locally-sourced ingredients.
Don't Overstuff the Oysters: Be careful not to overstuff the oysters, as this can make them difficult to eat. You should only fill the oyster cavity about halfway.
Bake Until Golden Brown: Bake the stuffed oysters until they are golden brown and bubbly. This will ensure that the stuffing is cooked through and the oysters are heated through.
Serve Immediately: Stuffed oysters are best served immediately. If you need to make them ahead of time, you can store them in the refrigerator for up to 24 hours before baking.

Conclusion:

Oyster stuffing with shiitake mushrooms and leeks is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste. With a little planning and effort, you can create a dish that will impress your guests and leave them wanting more.