Oyster Stuffing with Shiitake Mushrooms and Leeks

• 1 pound sliced firm white sandwich bread, cut into 3/4-inch cubes (about 10 cups)
• 8 tablespoons (1 stick) butter
• 1 pound shiitake mushrooms, stemmed, caps cut into 1/4-inch slices
• 3 large celery stalks with leaves, chopped
• 3 medium leeks (white and pale green parts only), chopped (about 3 cups)
• 1/3 cup chopped fresh parsley
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon crumbled dried sage leaves
• 2 8-ounce jars shucked oysters, drained, 1/2 cup juices reserved, oysters cut into 3/4-inch pieces
• 1 cup Turkey Stock or canned low-salt chicken broth

1. Preheat oven to 325F.
2. Place bread on baking sheet.
3. Bake until beginning to dry, about 12 minutes.
4. Cool completely.
5. (Can be prepared 1 day ahead.
6. Cover bread and store at room temperature.)
7. Butter 11x7x2-inch baking dish.
8. Melt 4 tablespoons butter in large pot over medium-high heat.
9. Add mushrooms and saute until mushroom liquid evaporates and mushrooms are beginning to brown, about 8 minutes.
10. Transfer to large bowl.
11. In same pot, melt 4 tablespoons butter over medium-high heat.
12. Add celery and cook until softened, about 4 minutes.
13. Add leeks; cook until vegetables are tender, about 4 minutes longer.
14. Add sauteed vegetables, parsley and dried herbs to mushrooms; toss.
15. Season with salt and pepper.
16. Add bread cubes and oysters to vegetables in bowl; stir to combine.
17. Mix in reserved 1/2 cup oyster juices and Turkey Stock.
18. Season with salt and pepper.
19. Use 9 cups stuffing for turkey.
20. Transfer remaining stuffing to prepared baking dish; cover with foil and chill until ready to bake.
21. Bake stuffing, covered, at 325F, until heated through, about 45 minutes.

bread, butter, shiitake mushrooms, celery, leeks, parsley, thyme, rosemary, sage, oysters, turkey stock

Taken from www.epicurious.com/recipes/food/views/oyster-stuffing-with-shiitake-mushrooms-and-leeks-104283 (may not work)