CORN-BREAD STUFFING WITH OYSTERS
Prep: 25 min Cook: 55 min
Cost per Cup: 59 cents
Planning Tip: Bake and toast the corn bread up to five
days ahead. Cover loosely and
refrigerate. Chop onions and celery up to three days
ahead. Refrigerate separately.
Cook's Tip: If you prefer to omit the oysters, add an
extra 1/4 cup chicken broth.
2 packages (10 ounces each) corn-bread mix, baked according
to package directions,
cooled and cut in 1-inch pieces (8 cups)
1/2 stick (1/4 cup) butter or magarine
2 cups chopped onions
2 cups chopped celery
1 teaspoon salt
1 teaspoon each dried sage and thyme
1 pint shucked fresh oysters (reserve 1/4 cup oyster
3/4 cup chicken broth
1. Heat oven to 325 F.
2. Spread corn bread on jelly-roll pan and bake about
20 minutes, stirring twice, until
3. Meanwhile melt butter in a 3- to 4-quart Dutch oven.
Add onions and celery and cook
over medium heat 10 to 12 minutes, stirring occasionally,
4. Remove from heat. Stir in seasonings. Add corn bread
and oysters and toss gently to
mix. Sprinkle with chicken broth and oyster liquor.
Toss to mix well.
5. Stuff neck and body cavities of turkey. (Or spoon
stuffing into a well-greased 3 1/2- to
4-quart baking dish, cover and bake 40 minutes. Uncover
and bake 10 to 15 minutes
longer, until browned.)
* Makes 13 cups, enough to stuff a 15- to 18-pound bird.
Per 1/2 cup: 139 cal, 4 g pro, 17 g
car, 6 g fat, 39 mg chol with butter, 34 mg chol with
margarine, 427 mg sod. Exchanges: 1
starch/bread, 1/8 lean meat, 1/2 vegetable, 1 fat