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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 
liquor)
 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
lightly toasted.
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, 
until tender.
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






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