OYSTER DRESSING

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Oyster Dressing image

You can make oysters in a casserole, too! Starting with Betty Crocker cornbread & muffin mix makes this recipe a breeze.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h15m

Yield 10

Number Of Ingredients 12

2 pouches (6 oz each) Betty Crocker™ cornbread & muffin mix
1 1/2 cups water
1/3 cup butter
1 cup chopped celery
1/2 cup chopped onion
1 tablespoon chopped fresh sage leaves
1/2 teaspoon pepper
1/4 teaspoon salt
4 slices white bread, cut into 1/2-inch cubes (about 2 cups)
2 1/2 cups Progresso™ chicken broth
2 eggs, slightly beaten
1 container (12 oz) fresh oysters, drained

Steps:

  • Heat oven to 450°F. Make and bake cornbread mix as directed on package, using water. Cool 30 minutes; crumble cornbread into large bowl. Reduce oven temperature to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter 10 minutes, stirring occasionally, until tender. Stir in sage, pepper and salt.
  • Add celery mixture and bread cubes to crumbled cornbread; stir gently. Add broth and eggs; stir just until moistened. Stir in oysters. Spoon mixture into baking dish.
  • Bake uncovered 50 to 55 minutes or until golden brown.

Nutrition Facts : Calories 240, Carbohydrate 32 g, Fat 2, Fiber 3 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg

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