| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Holidays, Stuffing, Family, Favorites | 1 | Servings | |
INGREDIENTS
| 1 | c | Unsalted butter |
| 2 | md | Onions; finely chopped |
| 3 | Ribs celery; finely chopped (up to 4) | |
| 1 | lb | Mushrooms; sliced |
| 1/4 | c | Fresh parsley; finely chopped |
| 1 | ts | Dried oregano |
| 1 | lb | Cornbread stuffing |
| 1 | c | Chicken broth |
| 2 | pt | Shucked oysters with their liquid |
| 2 | ts | Sage; rubbed (up to 3) |
| Salt and pepper; to taste |
INSTRUCTIONS
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 [email protected] (MS MARY E SPERO) on Nov 16, 1997
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