Because they were so abundant, oysters were used as a filler and for flavor in a variety of Colonial New England dishes. They are still the star of traditional stuffings in the region.
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- add 8 tablespoons (1 stick) butter
- add 1 pound sliced firm white sandwich bread, cut into 3/4-inch cubes (about 10 cups)
- add 3 medium leeks (white and pale green parts only), chopped (about 3 cups)
- add 1 teaspoon dried thyme
- add 1 teaspoon dried rosemary
- add 1 pound shiitake mushrooms, stemmed, caps cut into 1/4-inch slices
- add 1 cup <a href ="/recipes/recipe_views/views/104282"> Turkey Stock</a> or canned low-salt chicken broth
- add 1/3 cup chopped fresh parsley
- add 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
- add 3 large celery stalks with leaves, chopped
- 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.