Betty's cornbread and oyster stuffing
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Unsalted butter |
| 2 | mediums | Onions; finely chopped |
| 3 | 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) |
| Salt and pepper; to taste | ||
Directions
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