30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Grandpa Silas’s Oyster And Spinach Stuffing
A refined stuffing featuring premium ingredients and a brioche base, finished with a truffle butter.
Total Time
105
Yield
8 servings
Calories
550 cal
Difficulty
Hard
Cuisine
Holiday
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What You'll Need
Equipment:
Large skillet, Large bowl, 9x13 inch baking dish •
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Instructions
Preheat oven to 350°F (175°C).
In a large skillet, cook Duck sausage from the Sausage group over medium heat, breaking it up with a spoon, until browned. Remove sausage and set aside.
In the same skillet, melt 4 tbsp Unsalted butter from the Butter & Fat group. Add Fennel, Shallots, and Cremini mushrooms from the Vegetables group and cook until softened, about 8-10 minutes.
Add Baby spinach from the Spinach group to the skillet and cook until wilted, about 1-2 minutes.
Deglaze the pan with Dry white wine from the Liquid group, scraping up any browned bits. Reduce until almost dry.
In a large bowl, combine Bread from the Bread group, the cooked vegetable mixture, cooked sausage, Fresh thyme, Fresh sage, White pepper, Fleur de sel, and Nutmeg from the Seasoning group.
Chop Kumamoto oysters from the Oysters group and add them to the bowl.
Combine Oyster liquor from the Liquid group with the remaining 2 tbsp Unsalted butter and pour over the bread mixture. Mix well to combine.
Transfer the stuffing to a greased 9x13 inch baking dish.
Dot the top with Truffle butter from the Butter & Fat group.
Cover with foil and bake for 30 minutes. Remove foil and bake for another 20-25 minutes, or until golden brown and heated through.
