Ingredients
4
4 servings
- •2 tablespoons butter
- •½ cup chopped celery
- •¼ teaspoon dried sage
- •¼ teaspoon poultry seasoning
- •1 (14.5 ounce) can chicken broth
- •⅔ cup water
- •¼ cup margarine
- •1 (6 ounce) package dry cornbread stuffing mix
- •2 (8 ounce) cans oysters, drained and liquid reserved
- •1 teaspoon ground black pepper
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 394
- Carbohydrate: 37g
- Fat: 21g
- Fiber: 2g
- Protein: 14g
- Sugar: 2g
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