Oyster Stuffing
This recipe came from my mother. She made it every Thanksgiving for my father who loves it!—Amy Voights, Brodhead, Wisconsin4 ServingsPrep: 30 min. Bake: 30 min.
Ingredients
- 1 celery rib, chopped
- 1 small onion, chopped
- 1/4 cup butter, cubed
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon poultry seasoning
- 1/8 teaspoon rubbed sage
- 1/8 teaspoon pepper
- 3 cups cubed day-old bread
- 1 egg, beaten
- 2/3 cup chicken broth
- 1 cup shucked oysters, drained and coarsely chopped
Directions
- In a small skillet, saute celery and onion in butter until tender;
- transfer to a large bowl. Stir in the parsley, poultry seasoning,
- sage and pepper. Add bread cubes. Combine the egg, broth and
- oysters; add to bread mixture, stirring gently to combine.
- Transfer to a greased 1-qt. baking dish. Cover and bake at 350°
- for 20 minutes. Uncover; bake 10-15 minutes longer or until a
- thermometer reads 160° and stuffing is lightly browned. Yield: 4
- servings.
Nutrition Facts: 3/4 cup equals 228 calories, 15 g fat (8 g saturated fat), 106 mg cholesterol, 495 mg sodium,