|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Cornbread stuffing mix||16 Ounce|
|Oysters/3 cans of 7ounce - size frozen oysters, thawed||1 1⁄2 Pint|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Dried rosemary||1⁄2 Teaspoon|
In 6-quart Dutch oven or kettle, heat 1 cup water and 1 cup butter until butter is melted.
Remove from heat.
Add stuffing mix; toss to mix well.
Drain oysters; cut in half.
In remaining butter in medium skillet, saute' oysters, onion, green pepper, and celery until onion is golden—5 to 7 minutes.
Stir in salt, rosemary, and pepper.
Add to stuffing mixture; toss lightly until well mixed.
Use to fill prepared turkey.
Makes 12 cups, enough to stuff a 16-lb turkey.