Seattle One-Two Stuffing
Serves: 2
Madilyn Boehm
1 January 1970
Based on User reviews:
39
Spice
48
Sweetness
56
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Butter1 cup
Onion (diced)1 tbsp
Thyme (chopped fresh)1 tbsp
Rosemary (chopped fresh)1 tbsp
Sage (chopped fresh)2 cups
Chicken Stock1
Salt12 large
Mushroom (crimini depending on size)Directions:
1
Preheat the grill to 350 degrees F
2
For the oyster stuffing: Shuck the oysters, reserving the shells for serving dishes (clean before using)
3
Heat a skillet over medium heat and add the butter
4
Once the butter is melted, add the celery, carrots, and onions and cook until soft, 8 to 10 minutes
5
Add the herbs and cook until fragrant
6
Add the bacon
7
Chop the oysters and add to the pan for 30 seconds
8
Mix in the cubed cornbread and add the chicken stock, 1/2 cup at a time, stirring until the mixture resembles a stuffing
9
Taste and season with salt and pepper
10
Add more herbs, if desired
11
Take the pan off the heat and place the stuffing mixture into the reserved oyster shells
12
Keep the stuffed shells on the grill until ready to serve
13
For the mushroom stuffing: Heat the Himalayan salt block on the grill to 350 degrees F, about 30 minutes
14
Hollow out the crimini mushrooms, keeping the cap intact and whole
15
Lightly oil the crimini mushroom caps and place on the Himalayan salt block to warm the base while the stuffing mixture is cooking
16
Heat a skillet over medium heat and add the butter
17
Once the butter is melted, add the celery, carrots, and onions and cook until soft, 8 to 10 minutes
18
Add the sliced chanterelle mushrooms and herbs and cook for another 3 minutes
19
Mix in the cubed cornbread and add the chicken stock, 1/2 cup at a time, stirring until the mixture resembles a stuffing
20
Taste and season with salt and pepper
21
Add more herbs, if desired
22
Take the pan off the heat and place the stuffing mixture into the mushroom caps
23
Place the stuffed caps back on the Himalayan salt block until ready to serve
24
Serve 1 stuffed oyster shell and 1 stuffed mushroom cap on each plate