Betty's cornbread and oyster stuffing

Yield: 1 Servings

Measure Ingredient
1 cup Unsalted butter
2 mediums Onions; finely chopped
3 \N Ribs celery; finely chopped (up to 4)
1 pounds Mushrooms; sliced
¼ cup Fresh parsley; finely chopped
1 teaspoon Dried oregano
1 pounds Cornbread stuffing
1 cup Chicken broth
2 pints Shucked oysters with their liquid
2 teaspoons Sage; rubbed (up to 3)
\N \N Salt and pepper; to taste

In a large skillet, melt the butter over medium heat. Add the onion, celery, and cook, stirring occasionally, about 10 minutes, until softened.

Add mushrooms and saute another few minutes. Transfer to a large bowl and stir in all the remaining ingredients. Fill the turkey with the stuffing.

To bake separately, preheat the oven to 350 degrees. Spread the stuffing in a buttered 13-by 9-inch baking dish and cover with foil. Bake until heated through, about 30 minutes. If you like a crispy top, remove the foil during the last 15 minutes. Makes 8 cups.

Recipe by: Betty Sullivan

Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on Nov 16, 1997

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