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