Ingredients
2tbspbutter
½cupcelery,chopped
¼tspsage,dried
¼tsppoultry seasoning
14½ozchicken broth,(1 can)
⅔cupwater
¼cupmargarine
6ozdry cornbread stuffing mix,(1 package)
8ozoysters,(2 cans), drained and liquid reserved
1tspground black pepper
Preparation
Melt butter in a small skillet over medium heat, and cook and stir the celery for about 10 minutes, until tender. Stir in sage and poultry seasoning. Remove from heat.
Mix chicken broth with water in a large saucepan, and bring to a simmer over medium heat; stir in the margarine until melted. Lightly stir the cornbread stuffing mix into the broth mixture until the broth has absorbed; fluff the stuffing mix with a fork.
Mix in enough oyster liquid to moisten the dressing, about ½ cup, or as desired. Gently stir in the celery with butter and seasonings from skillet, oysters, and black pepper.
Cook the dressing for about 5 minutes, or until hot and the flavors have blended.
