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Nutritional Information
Calories 319
Fat 10.0g
Carbohydrates 44.0g
Cholesterol 36.0mg
Sodium 1178.0mg
Fiber 1.0g
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Holiday Oyster Stuffing
Ingredients
1 can 14.5 ounces, College Inn chicken broth (aisle # 6)
1 small bunch of celery, chopped (produce department)
4 tablespoons butter or margarine (dairy department)
1 pint shucked oysters, undrained (service seafood department)
2 bunches green onions, chopped (produce department)
1 bunch parsley, chopped finely (produce department)
1 tablespoon Old Bay Seasoning (spice rack end of aisle # 8)
1 package 14 ounces, Arnold's or Pepperidge Farm Corn Bread Stuffing Croutons (aisle # 12)
Directions
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1. Preheat oven to 375 degrees farenheit.
2. Sauté onion, celery and parsley in butter in a large skillet over Medium-High heat for 3 minutes until just softened.
3. Add oysters with liquid; sauté another 3 minutes until oysters curl and plump.
4. Pour croutons into a large mixing bowl and pour oyster mixture over croutons; add broth and Old Bay seasoning and mix well.
5. Place mixture in well greased roasting pan. Bake for 20 to 25 minutes until golden brown and crispy on top.
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Servings
Serves 8
Time To Cook
Total = 30 Minutes
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