- 2 tablespoons butter
- 1/2 cup chopped celery
- 1/4 teaspoon dried sage
- 1/4 teaspoon poultry seasoning
- 1 (14.5 ounce) can chicken broth
- 2/3 cup water
- 1/4 cup margarine
- 1 (6 ounce) package dry cornbread stuffing mix
- 2 (8 ounce) cans oysters, drained and liquid reserved
- 1 teaspoon ground black pepper
- Melt butter in a small skillet over medium heat, and cook and stir the celery until tender, about 10 minutes. Stir in sage and poultry seasoning. Remove from heat.
- Mix chicken broth with water in a large saucepan, and bring to a simmer over medium heat; stir in the margarine until melted. Lightly stir the cornbread stuffing mix into the broth mixture until the broth has absorbed; fluff the stuffing mix with a fork. Mix in enough oyster liquid to moisten the dressing, about 1/2 cup, or as desired. Gently stir in the celery with butter and seasonings from skillet, oysters, and black pepper.
- Cook the dressing until hot and the flavors have blended, about 5 minutes.
03/29/2018
recipepes.com
Quickest Oyster Dressing EVER!, recipe
PT15M
PT1H
5
455 calories
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