Everyone loves stuffing and this is a delicious classic stuffing. I think it’s perfect, but of course feel free to add you own special touch. And, I’m going to give you the option of adding the secret ingredient, oysters. Bring in the subtle flavor of the ocean. Because the world is your oyster!
- 4 tablespoons butter or olive oil
- 1 1/2 cups mushrooms
- 1 large onion, chopped
- 1 garlic clove, minced (optional)
- 2 celery stalks, finely chopped
- 12 cups dried bread, cut in cubes (or Pepperidge Farm)
- 1 teaspoons sea salt
- 1/4 teaspoon pepper
- 1 tablespoon of fresh sage
- 1 tablespoon of fresh thyme
- 1 tablespoon of parsley
- 1/2 cup dried cranberries (optional)
- 4-6 ounces fresh oysters, finely chopped (canned oysters, if you must)
- 1 cup or so, of chicken broth
- 2 eggs, slightly beaten
Preheat oven to 350°F and Spray or butter a 2 qt. casserole dish.
- Toast the bread until golden brown on the middle rack. Or use a bag of Pepperidge Farm (I usually do) Put it into a large bowl.
- In a large pan, heat the butter/olive oil. Add mushrooms, onions, celery and garlic. Saute’ about 5 minutes or so. Stir in the herbs, salt and pepper.
- Stir in the bread cubes, and oysters (including the juices) and toss well, until the stuffing is moist, but not packed together; stir in the stock and eggs. Stuff the bird or place in a buttered 2 qt. casserole dish and bake 25-30 minutes or until golden.