| | Directions | | Prepare stuffing as directed on package. Add can of oysters and juice (juice optional) into stuffing mix. Using room temperature butter, cover your hands with butter, and with your hands break the oysters into small pieces, mixing thoroughly. Place in covered casserole dish and bake at 325°F for 30 minutes. If stuffing turkey, prepare stuffing and stuff turkey just before roasting. Set oven at 325°F, Use only 3/4 C. stuffing per pound of bird. Lightly spoon stuffing into cavity of bird to allow room for the stuffing to expand. . |
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| Ingredients | | - |  | 1 package each of Pepperidge Farm 16 ounce pkg Herb and Cornbread Stuffing. |
| - | | 2 3/4 cups water or Swansons turkey or chicken broth (cut back water or broth if using oyster juice inch stuffing) |
| - | | 1 cup onions or celery (optional) |
| - | | 1 stick margarine or butter (8 T) |
| - | | 1/2 teaspoon poultry seasoning |
| - | | 1/4 teaspoon salt |
| - | | 1/4 teaspoon pepper |
| - | | Pinch of sugar |
| - | | 1 can oysters (8 ounce can) |
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