Recipe - Bettys Cornbread And Oyster Stuffing

1 cup Unsalted butter
2 md Onions; finely chopped
3 Ribs celery; finely chopped
(up to 4)
1 pound Mushrooms; cut or sliced up
One fourth cup Fresh parsley; finely
chopped
1 teaspoon Dried oregano
1 pound Cornbread stuffing
1 cup Chicken broth
2 pt Shucked oysters with their
liquid
2 teaspoon 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 saute 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 350 degrees. Spread the stuffing in
a buttered 13by 9inch 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.

Recipe by: Betty Sullivan

Posted to TNT Prodigy's Recipe Exchange Newsletter by
MarySpero@prodigy.com (MS MARY E SPERO) on Nov 16, 1997