My mother made this stuffing every Thanksgiving for my father, who absolutely loves it, and now I make it.
PREP: 30 MIN. • BAKE: 30 MIN. MAKES: 4 SERVINGS
1 celery rib, chopped 1 small onion, chopped ¹₄ cup butter, cubed
2 Tbsp. minced fresh parsley ¹₄ tsp. poultry seasoning ¹₈ tsp. rubbed sage ¹₈ tsp. pepper 3 cups cubed day-old bread 1 large egg, beaten ²₃ cup chicken broth 1 cup shucked oysters, drained and coarsely chopped
1. 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 egg, broth and oysters; add to bread mixture, stirring gently to combine.
2. Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake until a thermometer reads 160° and the stuffing is lightly browned, 10-15 minutes. ³ ₄ CUP 228 cal., 15g fat (8g sat. fat), 106mg chol., 495mg sod., 17g carb. (2g sugars, 1g fiber), 7g pro.