Quickest Oyster Dressing EVER!


  • 2 tablespoons butter
  • ½ cup chopped celery
  • ¼ teaspoon dried sage
  • ¼ teaspoon poultry seasoning
  • 1 (14.5 ounce) can chicken broth
  • ⅔ cup water
  • ¼ cup margarine
  • 1 (6 ounce) package dry cornbread stuffing mix
  • 2 (8 ounce) cans oysters, drained and liquid reserved
  • 1 teaspoon ground black pepper
  • Directions

  • Step 1

    Melt butter in a small skillet over medium heat, and cook and stir the celery until tender, about 10 minutes. Stir in sage and poultry seasoning. Remove from heat.


  • Step 2

    Mix chicken broth with water in a large saucepan, and bring to a simmer over medium heat; stir in the margarine until melted. Lightly stir the cornbread stuffing mix into the broth mixture until the broth has absorbed; fluff the stuffing mix with a fork. Mix in enough oyster liquid to moisten the dressing, about 1/2 cup, or as desired. Gently stir in the celery with butter and seasonings from skillet, oysters, and black pepper.

  • Step 3

    Cook the dressing until hot and the flavors have blended, about 5 minutes.

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