Oyster Stuffing with Chestnuts and Chinese Sausage Recipe – Sunset Magazine

Ingredients

• 1 (1-lb.) loaf country-style white bread, bottom crust removed, cut into 3/4-in. cubes (12 cups)
• 11 ounces Chinese sausage (lap cheong)* such as Kam Yen Jan brand, sliced 1/4 in. thick on the diagonal
• 2 tablespoons extra-virgin olive oil, if needed
• 3 cups thinly sliced shiitake mushroom caps (from 9 to 10 large shiitakes)
• Kosher salt and freshly ground pepper
• 5 slices thinly cut bacon, chopped crosswise into 1/2-in. pieces
• 3 cups rinsed chopped leeks
• 2 cups finely chopped celery
• 2 cups finely chopped carrots
• 2 cups chopped roasted peeled chestnuts (about 12 oz.)*
• 2 tablespoons finely chopped fresh sage
• 2 tablespoons finely chopped fresh thyme
• 1/2 cup unsalted butter
• 2 cups drained shucked oysters
• 2 cups turkey or chicken stock