Name: Grandpa Silas’s Oyster and Spinach Stuffing (Standard)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Holiday
Ingredients: 10 cups Cubed day-old white bread; 1 pint Oysters-drained, liquor reserved; 10 ounces Frozen spinach-thawed and squeezed dry; 1 cup Celery-diced; 1 cup Onion-diced; 1/2 cup Butter; 1 tsp Dried thyme; 1 tsp Dried sage; 1/2 tsp Black pepper; 1 tsp Salt; 1 cup Oyster liquor; 1 cup Chicken broth

Recipe tier

2.5 cup Cubed brioche bread
¼ pint Kumamoto oysters
2.5 ounce Baby spinach
2 ounce Duck sausage
¼ cup Fennel bulb
¼ cup Shallots
⅛ cup Cremini mushrooms
1½ tbsp Unsalted butter
½ tbsp Truffle butter
¼ tbsp Fresh thyme
¼ tbsp Fresh sage
⅛ tsp White pepper
¼ tsp Fleur de sel
1 pinch tsp Nutmeg
¼ cup Oyster liquor
¼ cup Dry white wine

Equipment

Large skillet
Large bowl
9x13 inch baking dish

Instructions

🎙️ Cook with voice coach

1. Preheat oven to 350°F (175°C).
2. Brown duck sausage in a large skillet over medium heat; remove and set aside.
3. Melt 4 tbsp unsalted butter in the same skillet. Sauté diced fennel, minced shallots, and sliced cremini mushrooms for 8-10 minutes until softened.
4. Stir in baby spinach and cook until wilted, 1-2 minutes.
5. Deglaze the pan with dry white wine, scraping up browned bits, and reduce until almost dry.
6. In a large bowl, combine cubed brioche, the cooked vegetable mixture, browned sausage, fresh thyme, fresh sage, white pepper, fleur de sel, and nutmeg.
7. Roughly chop drained Kumamoto oysters and add to the bowl.
8. Whisk oyster liquor with the remaining 2 tbsp unsalted butter, then pour over the bread mixture and mix thoroughly.
9. Transfer the stuffing to a greased 9x13 inch baking dish.
10. Dot the top with truffle butter.
11. Cover with foil and bake for 30 minutes. Uncover and bake for another 20-25 minutes, until golden brown and heated through.