Best Oyster Mushroom And Roasted Hazelnut Stuffing Recipes

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HAZELNUT, SAGE, AND MUSHROOM STUFFING



Hazelnut, Sage, and Mushroom Stuffing image

Provided by Melissa Roberts

Categories     Mushroom     Side     Bake     Thanksgiving     Dinner     Stuffing/Dressing     White Wine     Fall     Winter     Hazelnut     Shallot     Parsley     Gourmet     Peanut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 13

8 cups 1/2-inch cubes of firm white bread such as a Pullman loaf (1 pound)
1 1/2 cups finely chopped shallots (about 8 medium; 10 ounces)
1 1/2 sticks unsalted butter, divided
1 1/2 pounds cremini mushrooms, sliced 1/4 inch thick
1 1/2 cups finely chopped celery (from 3 ribs)
2 teaspoons chopped thyme
2 teaspoons finely chopped sage
1/2 cup dry white wine
2 cups hazelnuts (1/2 pound), toasted , any loose skins rubbed off in a kitchen towel, and coarsely chopped
1/2 cup finely chopped flat-leaf parsley
4 cups turkey stock , heated to liquefy if gelled, or reduced-sodium chicken broth
3 large eggs, lightly beaten
Equipment: a 3-quart shallow ovenproof baking dish (2 to 3 inches deep)

Steps:

  • Preheat oven to 400°F with racks in upper and lower thirds. Generously butter baking dish.
  • Arrange bread in 1 layer in 2 large shallow baking pans and toast, switching position of pans halfway through baking, until golden and dry, about 15 minutes. Transfer to a large bowl. (Leave oven on.)
  • Meanwhile, cook shallots in 1 stick butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened and golden, about 6 minutes. Add mushrooms, celery, thyme, sage, and 1/2 teaspoon salt and cook, stirring occasionally, until liquid given off by mushrooms has evaporated and mushrooms are browned, 20 to 30 minutes.
  • Add wine and deglaze skillet by boiling, stirring and scraping up any brown bits, until wine is reduced by about half, about 2 minutes. Transfer to bread in bowl. Add hazelnuts and parsley and toss.
  • Whisk together stock, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper, then stir into bread mixture. Transfer to baking dish and dot top of stuffing with remaining 1/2 stick butter.
  • Bake, loosely covered with a buttered sheet of foil (buttered side down), in lower third of oven 30 minutes, then remove foil and bake until top is browned, about 15 minutes more.

OYSTER STUFFING PORTABELLA MUSHROOMS



Oyster Stuffing Portabella Mushrooms image

I couldn't find what I wanted anywhere on line so I made it up myself! It is a compilation of several recipes.

Provided by Dixie in Orlando

Categories     Vegetable

Time 55m

Yield 10 serving(s)

Number Of Ingredients 17

10 portabella mushrooms, stemmed
2 tablespoons olive oil, divided
1 lb sourdough bread, 10 cups cubed
1 pint raw oyster, coarsely chopped
4 tablespoons butter
1 cup celery, finely chopped
2 cups onions, chopped
1/4 cup fresh parsley, plus
2 tablespoons fresh parsley, minced
1 tablespoon fresh sage, minced
1 tablespoon fresh thyme, minced
3/4 teaspoon salt
1/2 teaspoon black pepper, ground
1/4 teaspoon nutmeg, freshly grated
1/8 teaspoon clove, ground
1 cup vegetable stock (or 1 cup no-chicken stock)
2 large eggs, beaten

Steps:

  • Preheat oven to 400 degrees F.
  • Gently scrap brown gills from inside of each mushroom cap. Lightly wipe with damp papertowel. Rub each cap with a little olive oil and set aside.
  • Toast bread cubes until golden brown on baking sheet, and remove to a large bowl.
  • Heat butter over medium high heat in a large skillet, add onions and celery and cook, stirring, about 5 minutes until tender.
  • Remove from heat and stir in parsley and other spices. Stir in stock and eggs.
  • Stir in bread cubes, and chopped oysters and toss well until stuffing is moist but not packed together.
  • Remove approximately 4 cups stuffing and place in food processor. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Repeat if necessary so you have about 3 cups of chopped stuffing.
  • Reserve remaining stuffing and place in small casserole dish. Refrigerate for later use.
  • Divide the stuffing among the mushroom caps, and 1/2 cup for each mushroom. Place filled mushrooms on a baking sheet.
  • Bake until golden brown on top and mushrooms are tender, about 15 to 18 minutes. Garnish with remaining 2 tablespoons minced parsley.

Nutrition Facts : Calories 279.3, Fat 11, SaturatedFat 4.2, Cholesterol 77.2, Sodium 561, Carbohydrate 34.1, Fiber 3.5, Sugar 3.3, Protein 12.2

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

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.

MUSHROOM AND OYSTER STUFFING FOR TURKEY



Mushroom and Oyster Stuffing for Turkey image

This flavorful stuffing makes enough to stuff a ten pound turkey. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Savory

Time 15m

Yield 1 batch

Number Of Ingredients 9

1/4 lb mushroom, roughly chopped
1 quart oyster, shucked (reserve liquor)
3/4 cup celery, chopped
4 slices bacon, chopped
1 tablespoon A.1. Original Sauce
2 cups breadcrumbs
2 teaspoons salt
1/8 teaspoon paprika
1 tablespoon Worcestershire sauce

Steps:

  • Check oysters for any bits of shell.
  • Combine all ingredients, including oyster liquor and mix lightly with a fork.

Nutrition Facts : Calories 1785.6, Fat 47.3, SaturatedFat 12.1, Cholesterol 475.2, Sodium 7693.1, Carbohydrate 210, Fiber 12.2, Sugar 18.8, Protein 122.3

OYSTER STUFFING



Oyster Stuffing image

Provided by Food Network

Categories     side-dish

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 21

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

Steps:

  • 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.

OYSTER STUFFING



Oyster Stuffing image

My mother made this stuffing every Thanksgiving for my, father who loves it! And now I make it.-Amy Voights, Brodhead, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 11

1 celery rib, chopped
1 small onion, chopped
1/4 cup butter, cubed
2 tablespoons minced fresh parsley
1/4 teaspoon poultry seasoning
1/8 teaspoon rubbed sage
1/8 teaspoon pepper
3 cups cubed day-old bread
1 large egg, beaten
2/3 cup chicken broth
1 cup shucked oysters, drained and coarsely chopped

Steps:

  • In a small skillet, saute celery and onion in butter until tender; transfer to a large bowl. Stir in the parsley, poultry seasoning, sage and pepper. Add bread cubes. Combine the egg, broth and oysters; add to bread mixture, stirring gently to combine. , Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160° and stuffing is lightly browned.

Nutrition Facts : Calories 228 calories, Fat 15g fat (8g saturated fat), Cholesterol 106mg cholesterol, Sodium 495mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

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