Betty's Cornbread and Oyster Stuffing

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Title: Betty's Cornbread and Oyster Stuffing
Yield: 1 Servings
Categories: Holidays, Stuffing, Family


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
1 ts Dried oregano
1 lb Cornbread stuffing
1 c Chicken broth
2 pt Shucked oysters with their
2 ts Sage; rubbed (up to 3)
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 (MS MARY E SPERO) on Nov 16, 1997