Seattle One-Two Stuffing

Name: Seattle One-Two Stuffing
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters butter; 2 Tbsps butter; 1 carrot, diced; 1 rib celery, diced; 237 milliliters sliced chanterelle mushrooms; 237 milliliters chicken stock; 237 milliliters chicken stock; 4 slices cooked bacon, crumbled; 1 loafs cornbread, cut into 1-inch cubes; 6 crimini mushrooms (depending on size); 1 Tbsps chopped fresh rosemary; 1 Tbsps chopped fresh sage; 1 Tbsps chopped fresh thyme; 59 milliliters diced onion; 12 Dabob Bay oysters, whole and in their shells; 8 by 12-inch) Himalayan salt block (recommended: SaltWorks); 12 servings Salt and freshly ground black pepper

Seattle One-Two Stuffing might be just the side dish you are searching for. One portion of this dish contains about 3g of protein, 21g of fat, and a total of 209 calories. This recipe serves 12. This recipe covers 5% of your daily requirements of vitamins and minerals. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes about 1 hour and 45 minutes. If you have crimini mushrooms, himalayan salt block, onion, and a few other ingredients on hand, you can make it.

Instructions

Preheat the grill to 350 degrees F.

Equipment you will use

Grill

For the oyster stuffing: Shuck the oysters, reserving the shells for serving dishes (clean before using).

Ingredients you will need

Stuffing

Oysters

Pasta Shells

Heat a skillet over medium heat and add the butter. Once the butter is melted, add the celery, carrots, and onions and cook until soft, 8 to 10 minutes.

Ingredients you will need

Carrot

Butter

Celery

Onion

Equipment you will use

Frying Pan

Add the herbs and cook until fragrant.

Ingredients you will need

Herbs

Add the bacon.

Ingredients you will need

Bacon

Chop the oysters and add to the pan for 30 seconds.

Ingredients you will need

Oysters

Equipment you will use

Frying Pan

Mix in the cubed cornbread and add the chicken stock, 1/2 cup at a time, stirring until the mixture resembles a stuffing. Taste and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Chicken Stock

Cornbread

Stuffing

Add more herbs, if desired. Take the pan off the heat and place the stuffing mixture into the reserved oyster shells. Keep the stuffed shells on the grill until ready to serve.

Ingredients you will need

Stuffed Shells

Stuffing

Oysters

Pasta Shells

Herbs

Equipment you will use

Grill

Frying Pan

Heat the Himalayan salt block on the grill to 350 degrees F, about 30 minutes.

Ingredients you will need

Pink Himalayan Salt

Equipment you will use

Grill

Hollow out the crimini mushrooms, keeping the cap intact and whole. Lightly oil the crimini mushroom caps and place on the Himalayan salt block to warm the base while the stuffing mixture is cooking.

Ingredients you will need

Crimini Mushrooms

Pink Himalayan Salt

Stuffing

Base

Cooking Oil

Heat a skillet over medium heat and add the butter. Once the butter is melted, add the celery, carrots, and onions and cook until soft, 8 to 10 minutes.

Ingredients you will need

Carrot

Butter

Celery

Onion

Equipment you will use

Frying Pan

Add the sliced chanterelle mushrooms and herbs and cook for another 3 minutes.

Ingredients you will need

Chanterelle Mushrooms

Herbs

Mix in the cubed cornbread and add the chicken stock, 1/2 cup at a time, stirring until the mixture resembles a stuffing. Taste and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Chicken Stock

Cornbread

Stuffing

Add more herbs, if desired. Take the pan off the heat and place the stuffing mixture into the mushroom caps.

Ingredients you will need

Mushrooms

Stuffing

Herbs

Equipment you will use

Frying Pan