Oyster Corn Stuffing Recipe
Ingredients
| 4 cups soft bread cubes | ||
| Stuffing corn bread mix | 2 Cup (16 tbs) | |
| Onion | 2 Tablespoon, chopped | |
| Ground sage | 1 1/2 Teaspoon | |
| Oysters | 1 10 Ounce, frozen | |
| Butter | 1/4 Cup (16 tbs), melted | |
Directions
In large bowl mix bread cubes, stuffing mix, onion, sage, 1 teaspoon salt, and dash pepper.
Drain oysters, saving 1/2 cup liquid.
Chop oysters; add to bread mixture with reserved oyster liquid, butter, and 1/4 cup water.
Toss to mix.
Use to stuff an 8-pound turkey (or two 3- to 4-pound roasting chickens), or bake, covered, in 2-quart casserole in 325°F oven for 35 minutes.
Drain oysters, saving 1/2 cup liquid.
Chop oysters; add to bread mixture with reserved oyster liquid, butter, and 1/4 cup water.
Toss to mix.
Use to stuff an 8-pound turkey (or two 3- to 4-pound roasting chickens), or bake, covered, in 2-quart casserole in 325°F oven for 35 minutes.
Chef
