| 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
MarySpero@prodigy.com (MS MARY E SPERO) on Nov 16, 1997
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