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Cornbread and Oyster Stuffing
1 cup of unsalted butter
2 medium of onions; finely chopped
3 ribs celery; finely chopped
1 pound of mushrooms, sliced
1/4 cup of fresh parsley, finely
1 teaspoon of dried oregano
1 pound of cornbread stuffing
1 cup of chicken broth
2 pints of shucked oysters with juice
2 teaspoons of sage; rubbed (up to 3)
Salt and pepper; to taste
In a large skillet, melt the butter over medium heat. Add the onion, celery, and cook, stirring occasionally, about 10 minutes, until softened. Add mushrooms and sauté another few minutes. Transfer to a large bowl and stir in all the remaining ingredients. Fill the turkey with the stuffing. To bake separately, preheat the oven to 350ºF Spread the stuffing in a buttered 13-by 9-inch baking dish and cover with foil. Bake until heated through, about 30 minutes. If you like a crispy top, remove the foil during the last 15 minutes. Makes 8 cups.
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