Make Oyster Sausage Stuffing
Edited by Mian Sheilette Ong, Graeme, Robbi, Lynn and 1 other
Thanksgiving is just a hop and a skip away! You've decided that you have to make it special this year. Why not spruce up your creative juices in the kitchen and whip up something out of the ordinary? Oysters are an acquired taste and not everyone likes them served plain. On the other hand, most people love sausages. Combining sausage with oysters will definitely add a new dimension to your Thanksgiving stuffing. This Thanksgiving is your red-letter day. When you present the turkey with this particular stuffing, your kitchen prowess will forever be seared into the stomachs of those who will taste it.
Serves eight people Diabetic-friendly dish
- 1/2 cup of pine nuts
- 1 tablespoon of canola oil
- 4 oz. of mushrooms (white button, diced)
- 6 cloves of garlic (large, sliced very thinly)
- 1 large onion (Spanish, diced)
- 3 ribs of celery (cut into ¼ inches, crosswise)
- 1 ½ to 2 cups of croutons (whole wheat or country bread, 1-day old)
- 12 oz. of Italian chicken sausage (casings removed, crumbled)
- 12 shucked and chopped Malpeque or Bluepoint oysters
- 1 cup of dry white wine
- 1 cup of chicken broth (low sodium)
- 1 tablespoon of marjoram leaves (fresh)
- 1 teaspoon of thyme leaves (fresh)
How to Make It
- 1Preheat your oven to 350 degrees F.
- 2Make sure to shake your pan to prevent the nuts from scorching. Toast for about three minutes. Place the toasted pine nuts in a bowl and set it aside.Get a heavy-bottomed pan and toast the pine nuts over medium flame.
- 3Cook the mushrooms until they release their liquids (takes five minutes). Place the cooked mushrooms into the bowl where the pine nuts are.With the same pan, over medium flame, add oil and heat it up.
- 4Add in the onions, garlic, and celery and cook for four minutes. Transfer the vegetables and the sausage into the bowl. Add in the croutons.Add the chicken sausages into the same pan and cook for about eight minutes (the fat will be rendered, and the sausages browned).
- 5Stir it while it heats up to loosen up the flavors that stuck to the bottom of your pan. Cook the oysters in white wine for about two minutes. Pour in the chicken broth. Bring everything to a boil then pour it into your bowl of ingredients. Add in your thyme and marjoram.Place the pan over medium heat again and pour in the white wine.
- 6You can use gloved hands or wooden spoons to incorporate everything together. Let the mixture cool first before mixing if you want to use your hands. Place the stuffing into a container for casseroles.Mix everything together in the bowl.
- 7This takes about 35-40 minutes. Serve it hot.Bake your stuffing until the top is crusty and all heated through.
You can serve your oyster sausage stuffing on the side with turkey slices. You can also present it with mashed potatoes and greens. The stuffing can also be served with tortilla chips or toasted garlic sticks. For leftover stuffing, you can make a sandwich or a roll with it with leftover turkey and dressing. A more creative serving technique would be to make a potpie out of the leftover stuffing as well. You can pair it with white or red wine and light fruit juices.
Enjoy the holidays with your oyster sausage-stuffing masterpiece!
Categories : Cooking
Recent edits by: Lynn, Robbi, Graeme