Oyster and Sausage Stuffing Recipe

Serves: 8 Save

Ingredients (13)

  • 1/2 cup pine nuts
  • 1 tablespoon canola oil
  • 4 ounces white button mushrooms, cut into large dice
  • 12 ounces chicken sausage, preferably Italian style (fennel and garlic), casings removed and discarded, sausage crumbled into small pieces
  • 6 large cloves garlic, very thinly sliced
  • 3 ribs celery, cut crosswise into 1/4 inch slices
  • 1 large Spanish onion, diced
  • 1 1/2 to 2 cups dry croutons, cut from day-old country bread or whole wheat bread
  • 1 cup dry white wine
  • 12 oysters, such as bluepoint or Malpeque, shucked and coarsely chopped
  • 1 cup store-bought low-sodium chicken broth
  • 1 tablespoon chopped fresh marjoram leaves
  • 1 teaspoon fresh thyme leaves

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