Oyster Corn Stuffing
|Soft bread cubes||4 Cup (64 tbs)|
|Stuffing corn bread mix||2 Cup (32 tbs)|
|Chopped onion||2 Tablespoon|
|Ground sage||1 1⁄2 Teaspoon|
|Frozen oysters||10 Ounce, thawed (1 Can)|
|Butter||1⁄4 Cup (4 tbs), melted|
In large bowl mix bread cubes, stuffing mix, onion, sage, 1 teaspoon salt, and dash pepper.
Drain oysters, saving 1/2 cup liquid.
Chop oysters; add to bread mixture with reserved oyster liquid, butter, and 1/4 cup water.
Toss to mix.
Use to stuff an 8-pound turkey (or two 3- to 4-pound roasting chickens), or bake, covered, in 2-quart casserole in 325°F oven for 35 minutes.