Oyster Stuffing

Chicken of the Sea

1 can (8 oz) whole oysters drained (reserve liquid) and chopped

2 cups Herb stuffing mix

2 cups Corn bread stuffing mix

½ cup chopped celery

½ cup chopped onions

¾ cup low-sodium chicken broth, heated to a boil

Preheat the oven to 350F. In large bowl, add both stuffing mixes. 

I always prefer cornbread stuffing, but including the herb mix added nice seasoning.

Then gradually add the reserved oyster liquid, broth, chopped oysters, celery and onion. Gently stir to combine and moisten all the ingredients. Place the stuffing in a greased 2 quart casserole dish. Cover and bake the stuffing for 25 to 30 minutes, or until heated through. Let stand, covered, for 5 minutes before serving.

So much going on in here!

My Rating: 3/5 "I expected more out of this, I guess, especially with the oyster juice in there. I expected moisture and detectable oystery flavor. But the outcome is basically your usual dry StoveTop stuffing experience with some bites of oysters thrown in. Those are tasty bites, of course, but something could be done to make this more memorable overall."