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Oyster and Sausage Stuffing Recipe
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
Ingredient Facts and Health Benefits
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Directions
Learn how to make this recipe at Serious Eats