Stuffing

Name: Stuffing
Yield: 9 servings
Cuisine: American
Ingredients: 5 tbsp Butter; 1 large Onion, diced; 1 cup Celery, diced; 2 cup Chicken Broth; 1 packages 14 oz. Herb Seasoned or Cornbread Stuffing; 1/2 tsp sage; 1 can (Optional) Whole Oyesters 8 oz

Margie Edge Richeson @cook_3591925

Owensboro, Kentucky

Stuffing

Margie Edge Richeson @cook_3591925

Saved

Ingredients

9 servings

5 tbspButter
1 largeOnion, diced
1 cupCelery, diced
2 cupChicken Broth
1 packages14 oz. Herb Seasoned or Cornbread Stuffing
1/2 tspsage
1 can(Optional) Whole Oyesters 8 oz

Saved

Steps

1

Preheat oven to 350°F
2

Heat Butter in 3-quart saucepan over medium-high heat.
3

Add onion and celery. Cook until vegetables are tender-crisp.
4

Add broth and heat to a boil.
5

Remove saucepan from heat. Add stuffing, sage and oysters. Mix lightly.
6

Spoon stuffing mixture into greased 2-quart casserole dish.
7

Cover and bake 30 minutes or until hot.
8

To make ahead: Cover unbaked stuffing mixture in casserole dish and refrigerate up to 1 day. Bake 40 minutes or until hot. For more crisp stuffing, bake uncovered.