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Ingredients35 m servings 394 cals
Original recipe yields 4 servings
- Melt butter in a small skillet over medium heat, and cook and stir the celery until tender, about 10 minutes. Stir in sage and poultry seasoning. Remove from heat.
- Mix chicken broth with water in a large saucepan, and bring to a simmer over medium heat; stir in the margarine until melted. Lightly stir the cornbread stuffing mix into the broth mixture until the broth has absorbed; fluff the stuffing mix with a fork. Mix in enough oyster liquid to moisten the dressing, about 1/2 cup, or as desired. Gently stir in the celery with butter and seasonings from skillet, oysters, and black pepper.
- Cook the dressing until hot and the flavors have blended, about 5 minutes.
Per Serving: 394 calories; 21.3 g fat; 36.9 g carbohydrates; 13.8 g protein; 79 mg cholesterol; 1533 mg sodium. Full nutrition
ReviewsRead all reviews 2
Made as written and this was good but I have a couple of suggestions that I think would improve the recipe. As written there is too much liquid and you get a mushy dressing. I suggest leaving ou...