Oys­ter Stuff­ing

My mother made this stuff­ing ev­ery Thanks­giv­ing for my fa­ther, who ab­so­lutely loves it, and now I make it.

Country Woman - - LET’S EAT - —AMY DANIELS BRODHEAD, WI

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.

OYS­TER STUFF­ING

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