On the East Coast oyster stuffing is something that’s readily celebrated, but here in the Midwest, it’s still treated as something that leaves a little to be desired. Hopefully, we’ve helped to rectify that by giving it a little Minnesota kick. The addition of wild rice and roasted butternut squash add a texture and sweetness that really pair well with the salty, briny oysters all while making it a little bit more familiar.
If you’re really into oysters, leave them whole, but if you want to subtly introduce them to your friends and family, feel free to give them a rough chop before adding them into your stuffing mix.
Serves up to 12
12 oz dried bread cubes
3 cups prepared wild rice
1lb shucked oysters + liquor (approx. 1-2 cups)
Approx 1 cups chicken stock
2 cups butternut squash, roughly chopped
4 stalks celery, roughly chopped
2 shallots, minced
2 cloves of garlic, minced
1 1/2 tablespoons rubbed sage
2 tablespoons olive oil
4 tablespoons butter
salt & pepper
Place a large skillet over medium-high heat and add olive oil and 2 tablespoons of butter. Once butter is melted and frothy, add the butternut squash and cook until it begins to brown and caramelize (approx 5-10 minutes).
Add the celery, shallots, garlic, and sage and cook until celery and shallots begin to soften approx 2-4 minutes).
Add the prepared wild rice and cook until the rice is warmed through. Season with salt and pepper.
Place butternut squash and wild rice mixture into a large mixing bowl and add bread crumbs, oysters, and liquor. Toss to combine. Add chicken stock as needed until stuffing reaching desired consistency.
Place into a 425-degree oven and bake for 15 minutes. Remove from oven, stir and scatter additional 2 tablespoons of butter across the top of the stuffing and place back into the oven for an additional 10-15 minutes, or until top starts to turn golden brown and crisp. Remove from oven and let rest for at least 5 minutes.