Smokin’ Good Oyster Sausage Stuffing

Our executive chef, Jared Chianciola, has been busy making phenomenal house smoked linguica at Mac's Provincetown.  We thought it might be a great addition to oyster stuffing - and boy were we right.  Try our recipe for Wellfleet Oyster Stuffing with Mac’s House Smoked Linguica & Pine Nuts this Thanksgiving.  Pints of fresh shucked oysters are ready for pick up at Mac's Markets in Provincetown and Eastham ($18.99).  Jared is making smoked linguica for $9.99/lb. (bratwurst and Italian sausage too) daily up in Provincetown.  The markets are open this week from 10am to 6pm through Wed., Nov 26.  We're closed for Thanksgiving and back in business on Friday.

Wellfleet Oyster Stuffing with Mac’s House Smoked Linguica & Pine Nuts

Two 1 lb. loaves of sourdough bread, cut into 1-inch dice
1 lb. of Mac’s House Smoked Linguica (or other sausage meat)
½ cup pine nuts, toasted
8 tablespoons unsalted butter
6 large celery ribs, chopped
2 medium onions, diced
1 tablespoons chopped sage
1 tablespoon chopped marjoram
1 teaspoon of chopped thyme
Salt and pepper to taste
4 eggs
1 pint (18-20) shucked Wellfleet Oysters, 1/4 cup liquor reserved
½ cup chicken broth

Local Ingredient Source:
Fresh Shucked Wellfleet Oysters $18.99/pint
Available at Mac’s Markets in Eastham & Provincetown

Mac’s House Smoked Linguica $9.99/lb.
Available at Mac’s Market in Provincetown

Preheat the oven to 375 degrees.  Spread the pine nuts on a baking sheet and bake 3-5 minutes or until golden brown.  Set aside.

Melt the butter in a large dutch oven or stainless stock pot over medium-low heat.  Add the onions and celery and cook for 20 minutes or until soft.  Stir in the sage, thyme and marjoram.  Add salt and pepper to taste. 

Next, add the smoked linguica and cook for an additional 5 minutes, stirring often.  The smoked linguica is pre-cooked, so there is no need to heat in a separate skillet.  If using regular sausage, cook at medium-high heat in a skillet until browned and add to the vegetable mixture with a slotted spoon.  Remove the pot from the stove and stir the cubed bread into the pot until coated with the vegetable/sausage mixture, then let it rest for 20 minutes.

Beat the eggs and add to the mixture with the pine nuts, chicken broth, oysters and their liquor.  Transfer the stuffing to a buttered or lightly oiled baking dish and bake in the oven for 35-40 minutes, or until the top of the stuffing is golden brown and crispy.

Posted in  Recipes


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