Smoked Oyster and Mushroom Stuffing
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This Smoked Oyster and Mushroom Stuffing is an easy and delicious take on classic oyster dressing, using fresh baby bella mushrooms and canned smoked oysters!JUMP TO RECIPE
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A fun take on classic oyster dressing, this Smoked Oyster and Mushroom Stuffing is moist, crispy, and loaded with smoky umami flavor. It’s got plenty of sliced mushrooms and canned smoked oysters all mixed in with crisp potato bread cubes. Serve this at any holiday table for an easy stuffing recipe sure to impress!
An easy take on a classic recipe
Using smoked, tinned oysters rather than fresh shucked- this recipe is a quick and easy take on a classic oyster dressing, with a smoky twist.
Using the tinned/canned oysters is not only easier, it’s also cheaper. And the oysters carry with them a smoky flavor profile that plays well with the other flavors in the stuffing.
Preparing the stuffing for the oven
To make the stuffing, you’ll start by toasting your bread cubes for about 5-6 minutes in the oven until dry and crisp.
Next up= you’ll sauté some aromatics and mushrooms with whole chicken livers in an immodest amount of butter. This is where we build the flavor of the stuffing- so don’t skimp on the fat.
About the Chicken livers
If you are squeamish about the chicken livers as an ingredients- don’t be! They are first cooked then minced into an indistinguishably small size, so you’ll never even know they’re there. It is important to cook them whole, and THEN cut them, though. Chicken livers are nearly impossible to cut raw. Just toss them in with the aromatics, let them cook through and cut them up when they are cool enough to handle. If you are preparing a turkey and liver is included with the giblets, feel free to sub those in.
Once you have all of your aromatics, mushrooms and livers cooked and ready- you’ll add them to a bowl with some beaten egg, chicken or turkey stock, plenty of poultry seasoning and fresh parsley. Mix that together until it’s nice and homogenous, then gently fold in the toasted bread cubes until all are well coated and moistened.
Baking the stuffing
Transfer the mixture to a well greased baking dish, and spread it out evenly. Cover the top with even more sliced butter, and cover the dish with foil. Bake the stuffing in a preheated oven for 20 minutes, then uncover and bake until crisp and cooked through, about another 30 minutes.
You’re looking for a well browned stuffing that has retained some of it’s moisture, and is crisp in places. For maximum crisp edges- make sure your stuffing is slightly uneven, with deep wells and higher areas for maximum crunchiness.
Want to give this recipe a try?
If you make my Smoked Oyster and Mushroom Stuffing, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Looking for more great side dishes? Why not try my Stuffed Pattypan Squash with Rainbow Chard, Walnuts & Goat Cheese, Roasted Carrots and Parsnips with Honey-Thyme Butter, Creamy Mushroom Orzo, or Kimchi Fried Rice with Bacon!
Smoked Oyster and Mushroom Stuffing
- 12 oz potato bread cubes, toasted*
- 8 tbsp butter, divided
- 1 rib celery with leaves, finely chopped
- 1 medium shallot, finely chopped
- 1 8 oz package baby Bella mushrooms, thinly sliced
- 1/2 tbsp minced Garlic
- 2 cups chicken stock or turkey stock
- 2 chicken livers
- 1 beaten egg
- 1 3.75 oz package smoked oysters, finely chopped, oil discarded
- 2 tsp poultry seasoning
- 2 tbsp fresh chopped parsley
- Preheat oven to 425 degrees. 2. Spread the bread cubes evenly onto 2 baking sheets and toast in the oven for 5-6 minutes, until crispy and dry. Once toasted, reduce oven temperature to 350 degrees. 3. While bread cubes toast, melt 4 tbsp butter (reserve remaining butter for later) over medium heat in a large, deep non-stick pan. 4. Once butter is melted, add celery, shallot, mushrooms, and whole chicken livers. 5. Season with salt and pepper and cook, stirring occasionally for 6-8 minutes, until shallots are translucent, mushrooms are reduced in size, and chicken livers are cooked through. 6. Add garlic and chopped oysters and cook 1 minute more. 7. Remove all but chicken livers to a large mixing bowl. 8. Transfer livers to a cutting board and allow to cool enough to handle. 9. Finely mince the cooked liver, and add to the bowl with the cooked vegetables. 10. Add the stock, beaten egg, poultry seasoning, and parsley to the bowl and stir to combine. 11. Gently fold the toasted bread cubes into the mixture until well coated. 12. Transfer mixture to a greased baking dish and cover with reserved 4 tbsp butter, cut into thin slices. 13. Cover baking dish with foil and bake at 350 degrees for 20 minutes. 14. After 20 minutes, uncover the dish and bake 25-30 minutes more, until stuffing is well browned and slightly crisp in areas. Allow to cool for 10 minutes and serve hot.
You can use white bread stuffing cubes in place of potato bread cubes, if you prefer.
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Hi, I’m Sharon!
Welcome to Jawns I Cooked!
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