Oyster Dressing

• Seafood

  • 1 container Oysters, fresh

• Produce

  • 1 cup Celery
  • 1/2 cup Onion
  • 1 tbsp Sage, fresh leaves

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 2 1/2 cups Progresso chicken broth

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/4 tsp Salt

• Bread & Baked Goods

  • 4 slices White bread

• Dairy

  • 1/3 cup Butter

• Liquids

  • 1 1/2 cups Water

• Other

  • 2 Pouches (6 oz each betty crocker™ cornbread & muffin mix

Found on bettycrocker.com

Description

Ingredients

• 2 pouches (6 oz each) Betty Crocker™ cornbread & muffin mix
• 1 1/2 cups water
• 1/3 cup butter
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1 tablespoon chopped fresh sage leaves
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 4 slices white bread, cut into 1/2-inch cubes (about 2 cups)
• 2 1/2 cups Progresso™ chicken broth
• 2 eggs, slightly beaten
• 1 container (12 oz) fresh oysters, drained

Directions

• 1 Heat oven to 450°F. Make and bake cornbread mix as directed on package, using water. Cool 30 minutes; crumble cornbread into large bowl. Reduce oven temperature to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter 10 minutes, stirring occasionally, until tender. Stir in sage, pepper and salt.
• 2 Add celery mixture and bread cubes to crumbled cornbread; stir gently. Add broth and eggs; stir just until moistened. Stir in oysters. Spoon mixture into baking dish.
• 3 Bake uncovered 50 to 55 minutes or until golden brown.

Nutrition