Scott Gray’s Fabulous Oyster Stuffing

This stuffing is over the top delicious. It’s also a great make in the morning dish and then just cook a little longer uncovered to make it crispy.

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Scott Gray’s Fabulous Oyster Stuffing
This stuffing is over the top delicious. It's also a great make in the morning dish and then just cook a little longer uncovered to make it crispy.
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Serves
16  
Prep Time
45 min
Cook Time
45 min
Prep Time
45 min
Cook Time
45 min
2451 calories
66 g
614 g
219 g
55 g
128 g
1439 g
2632 g
22 g
7 g
74 g
Nutrition Facts
Serving Size
1439g
Servings
16
Amount Per Serving
Calories 2451
Calories from Fat 1931
% Daily Value *
Total Fat 219g
337%
Saturated Fat 128g
638%
Trans Fat 7g
Polyunsaturated Fat 12g
Monounsaturated Fat 62g
Cholesterol 614mg
205%
Sodium 2632mg
110%
Total Carbohydrates 66g
22%
Dietary Fiber 14g
56%
Sugars 22g
Protein 55g
Vitamin A
277%
Vitamin C
166%
Calcium
53%
Iron
100%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
What you need
  1. One & 1/2 bags of William’s Sonoma focaccia stuffing breadcrumbs or preferred bread mix.
  2. 8 slices of bacon cut into 1/4 inch pieces
  3. 1 cup of butter (cut into tablespoons) plus more for buttering the dish
  4. 3 large (2 cups) of leeks chopped – white light parts only
  5. 4 1/2 ribs of chopped celery
  6. 2 packages (3 cups) quartered baby bella mushrooms
  7. 2-3 ounces of medium oysters – reserve about 1/2 cup to 3/4 cups of the liquid
  8. 1 1/2 cup chicken stock – plus more for baking
  9. 1/3 cup of port
  10. 2/3 cup chopped flat leaf parsley – plus more for garnish
  11. 3 tablespoons chopped fresh sage
  12. 3 tablespoons chopped fresh thyme
  13. 1 tablespoon of Tabasco sauce
  14. 1/4 teaspoon ground nutmeg
  15. 1/4 teaspoon of cloves
  16. salt and pepper to taste
What you do
  1. Preheat the oven to 400 degrees
  2. Cook bacon in a large pan on the stove top (you’ll be adding all the liquid later, so the pot should be big enough to hold all the veggies and the chicken stock)
  3. Remove the bacon leaving about 1/4 of the fat in the pan
  4. Add 4 tablespoons of butter and heat until it’s melted over med. heat
  5. Add mushrooms and cook until just starting to brown
  6. Add the celery, leeks and cook until tender
  7. Reduce the heat and add oyster liquid (to taste), chicken stock, port, nutmeg, cloves and tobacco
  8. Bring to a boil and cook for about 5 mins. stirring occasionally
  9. Remove from heat and allow to cool
  10. In a large mixing bowl add the croutons , vegetable mix, parsley thyme, sage, bacon and oysters
  11. Add mixture to a buttered dish
  12. Melt remaining butter over and the top
  13. Add extra stock if dressing is too dry
  14. Cover with tin foil and back for 30 – 45 mins
Tips & tricks
  1. MAKE Ahead tip: If you make the stuffing in the morning, you can take it out of the oven at this point and put aside, only adding it back in to crisp after you take out the turkey.
  2. Remove foil aback for another 30 mins until crispy on top
Beta Nutrition
calories
2451
fat
219g
protein
55g
carbs
66g
Full Info.
Jessy + Melissa https://www.jessyandmelissa.com/