Serves: 4
Total Calories: 648

2 tablespoons white wine or chicken broth
1/4 cup chopped shallot
3 cups seasoned stuffing mix
3/4 cup chopped celery
1/2 cup coarsely chopped mushrooms
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 (8-ounce) jar oyster drained and chopped
1 cup bottled clam juice

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

2. Place the wine or chicken broth in a small skillet over medium heat. Add the shallots and cook for about 3 minutes, or until tender.

3. In a large bowl, toss the shallots with the stuffing mix, celery, mushrooms, parsley, and thyme. Add the oysters. Then gradually stir in the clam juice, blending lightly.

4. Transfer the stuffing to the prepared dish, cover, and bake for 20 to 30 minutes, or until the mixture is thoroughly heated and the oysters are fully cooked. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.

Nutritional Facts:

Serves: 4
Total Calories: 648
Calories from Fat: 266

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Quick Tips for Pairing Stuffing With Seafood
Oyster and Herb Stuffing
Shrimp and Crab Stuffing
Parmesan and White Wine Stuffed Sea Bass
Caper and Herb Stuffed Trout
Scandinavian Stuffed Sole
Snapper Teriyaki with Asian Stuffing
Poached Salmon with Dill Mustard Sauce and Dill Stuffing
Italian Halibut Steaks with Scampi Stuffing
Lobster Stuffing Pie
Fillet Of Sole-White Wine Roll-Ups