Oyster & Cornbread Stuffing
Ingredients List
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2 (8 ounce) packages corn bread mix
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3 tablespoons butter
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½ cup chopped onions
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½ cup diced celery
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2 (8 ounce) cans oysters, liquid reserved
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2 eggs
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½ teaspoon ground black pepper
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1 tablespoon poultry seasoning
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1 ½ teaspoons dried sage
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1 (14.5 ounce) can chicken broth
Instructions
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Prepare the cornbread following the package instructions. Let it cool, then crumble it into a large mixing bowl.
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Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish.
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Melt the butter in a large saucepan over medium-low heat. Add the onions and celery, and cook slowly, stirring occasionally until the onions are tender. Remove from heat and add the mixture to the cornbread crumbs.
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Chop the oysters and add them to the cornbread mixture along with the eggs, pepper, poultry seasoning, sage, chicken broth, and any remaining oyster liquid. Stir to combine, then transfer the mixture to the prepared baking dish.
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Bake uncovered in the preheated oven for 45 minutes.
Nutritional Information (per serving)
| 215 | Calories |
| 8g | Fat |
| 28g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 215 | |
| % Daily Value * | |
| Total Fat 8g | 11% |
| Saturated Fat 3g | 16% |
| Cholesterol 61mg | 20% |
| Sodium 825mg | 36% |
| Total Carbohydrate 28g | 10% |
| Dietary Fiber 1g | 2% |
| Total Sugars 5g | |
| Protein 7g | 14% |
| Vitamin C 3mg | 3% |
| Calcium 117mg | 9% |
| Iron 4mg | 21% |
| Potassium 125mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5