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This recipe for OYSTER STUFFING W/MUSHROOMS & LEEKS, by , is from The Fite Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rene Fite


1 lb. French bread
8 T. butter
1 lb. mushrooms (shiitake, baby bells, oyster)
3 lg. celery stalks, diced
3 lg. leeks
1/3 c. chopped parsley
1 t. fresh thyme
1 t. fresh rosemary, chopped
1 t. fresh sage leaves, chopped
1 8 oz. jar oysters, chopped (reserve
1 c.+ chicken broth

Cut bread into 3/4" cubes (about 10 cups). Place bread on baking sheet and bake at 325 degrees until bread begins to dry, about 12 minutes. Cool completely. (Can be prepared 1 day ahead and stored in zip-lock bag at room temperature). Melt 4 T. butter in large saute pan over medium high heat. Add mushrooms cut into 1/4" slices and saute until mushroom liquid evaporates and mushrooms are beginning to brown, about 8 minutes. Transfer to large bowl. In same pot, melt 4 T. butter over medium high heat. Add celery and cook until softened, about 4 minutes. Add leeks (chop, using only the white and light green parts). Cook until vegetables are tender, about 4 minutes. Add sauteed vegetables, parsley and fresh herbs to mushrooms and toss. Season with salt and pepper. Add bread cubes and oysters to vegetables in bowl; stir to combine. Mix together the oyster liquor and chicken stock. Pour into dressing, salt and pepper mixture and mix until bread is damp and holds together. Stuff turkey. Makes enough for a 20-24 lb. turkey.




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