Serves: 8
Total Calories: 851

1 cup butter or margarine
2 cups diced celery
1 1/2 cups finely chopped onions
1/3 cup finely chopped fresh parsley
1/2 teaspoon freshly ground black pepper
6 cups cornbread or seasoned stuffing mix
1 pound fresh-shucked oyster or 2 (8 ounce) jars whole oysters, drained
1/2 cup oyster liquor or chicken broth

1. Preheat the oven to 325°F. Lightly grease a 2 1/2- to 3-quart casserole dish and set aside.

2. Place the butter or margarine in a large saucepan, and melt over medium heat. Add the celery and onion and sauté for 5 minutes, or until the vegetables are soft. Do not allow to brown.

3. Add the parsley and pepper to the saucepan. Then stir in the stuffing mix, followed by the oysters. (Chop the oysters prior to adding them if you prefer chopped to whole.) Add just enough oyster liquor or broth to reach the desired consistency.

4. Transfer the stuffing to the prepared dish, cover, and bake for 30 to 40 minutes, or until the stuffing is heated through and the oysters are fully cooked. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.

Nutritional Facts:

Serves: 8
Total Calories: 851
Calories from Fat: 468

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
New England Oyster Dressing
Spicy Southwestern Corn Stuffing
Texas-Style Bourbon Stuffing
Hawaiian Tropical Stuffing
Taste Of Italy Stuffing
Mediterranean Stuffing
Chinese-Ginger-Sesame Stuffing
Chinese Shiitake Mushroom Stuffing
Mexican Red Mole Stuffing
Mexican Chorizo and Salsa Stuffing
German-Style Apple and Sausage Stuffing