Oyster Stuffing with Chestnuts and Chinese Sausage
Chef Mona Johnson, of Portland's Tournant catering, had this stuffing every Thanksgiving, cooked by her Cantonese grandparents. Brimming with oysters, bacon, leeks, chestnuts, shiitakes, and sweet nuggets of Chinese sausage, it packs a umami punch. If you're not a fan of oysters, leave them out and double the mushrooms. And if you can't find the Chinese sausage, leave it out and double the bacon.
*Find Chinese sausage in Chinese markets and online. Roasted chestnuts are available at specialty markets, Korean markets, and online.
Make ahead: Bread cubes through Step 1, up to 1 day, stored separately at room temperature. Stuffing seasonings from Step 2 through 4, chilled, up to 1 day (rewarm before proceeding). Baked stuffing, up to 2 hours ahead (it's best when freshly baked).
Tournant, Portland, OR