Seattle One-Two Stuffing Recipe

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Ingredients:

Serving

12 dabob bay oysters, whole and in their shells
1 to 2 cups butter
1 rib celery, diced
1/2 carrot, diced
1/4 cup diced onion
1/2 tbsp chopped fresh thyme
1/2 tbsp chopped fresh rosemary
1/2 tbsp chopped fresh sage
4 slices cooked bacon, crumbled
1/2 loaf cornbread, cut into 1-inch cubes
1 cup chicken stock
salt and freshly ground black pepper
1 (8 by 12-inch) himalayan salt block (recommended: saltworks)
6 to 12 large crimini mushrooms (depending on size)
1 rib celery, diced
1/2 carrot, diced
1/4 cup diced onion
1 cup sliced chanterelle mushrooms
1/2 tbsp chopped fresh thyme
1/2 tbsp chopped fresh rosemary
1/2 tbsp chopped fresh sage
1/2 loaf cornbread, cut into 1-inch cubes
salt and freshly ground black pepper
2 tbsp butter
1 to 2 cups chicken stock

Directions:

Preheat the grill to 350 degrees F.
For the oyster stuffing: Shuck the oysters, reserving the shells for serving dishes (clean before using).
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. Add the herbs and cook until fragrant. Add the bacon.
Chop the oysters and add to the pan for 30 seconds. 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. 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.
For the mushroom stuffing: Heat the Himalayan salt block on the grill to 350 degrees F, about 30 minutes.
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.
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. Add the sliced chanterelle mushrooms and herbs and cook for another 3 minutes.
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. Add more herbs, if desired. Take the pan off the heat and place the stuffing mixture into the mushroom caps. Place the stuffed caps back on the Himalayan salt block until ready to serve.
Serve 1 stuffed oyster shell and 1 stuffed mushroom cap on each plate.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	437.85 Kcal (1833 kJ)
Calories from fat	371.88 Kcal
		% Daily Value*
Total Fat	41.32g	64%
Cholesterol	117.44mg	39%
Sodium	745.1mg	31%
Potassium	283.79mg	6%
Total Carbs	7.52g	3%
Sugars	2.65g	11%
Dietary Fiber	0.77g	3%
Protein	11.2g	22%
Vitamin C	1.2mg	2%
Vitamin A	0.5mg	15%
Iron	0.9mg	5%
Calcium	29.3mg	3%

Amount Per 100 g
Calories	276.17 Kcal (1156 kJ)
Calories from fat	234.56 Kcal
		% Daily Value*
Total Fat	26.06g	64%
Cholesterol	74.07mg	39%
Sodium	469.97mg	31%
Potassium	179mg	6%
Total Carbs	4.74g	3%
Sugars	1.67g	11%
Dietary Fiber	0.48g	3%
Protein	7.06g	22%
Vitamin C	0.7mg	2%
Vitamin A	0.3mg	15%
Iron	0.5mg	5%
Calcium	18.5mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

12

Points
12

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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