Accompanied by the "Stuffed" story in the 11-26 edition
1 bag (14 ounce) Pepperidge Farms herb seasoned stuffing (with the blue label)
1 cup chopped onions
1 cup chopped celery
8 ounces of oysters (canned or fresh), minced. Reserve the liquid.
1 stick butter
poultry seasoning
salt and pepper
1 egg (optional)
water
Melt butter in large frying pan add onions and celery. Cook gently until vegetables are soft and onions are clear. Add oysters. Sprinkle about a teaspoon of poultry seasoning on top and mix together with the butter and veggies. Add enough water to the reserved oyster liquid to make 2 cups. Pour water mixture into the pan and bring to a boil. Stir in stuffing mix. Add more water if necessary. The dressing should be moist and stick together. It shouldn’t be crumbly. Add additional poultry seasoning, along with salt and pepper, to taste. If you plan to bake the dressing as a casserole, mix in one egg, beaten with a little water.
Reheats great with a little leftover gravy. Serve it with turkey sandwiches the next day.
