Recipe
- 1 pint oysters, drained (reserve liquid), pat dry and chopped
- 4 tablespoons butter
- ½ cup chopped sweet onion
- ½ cup chopped celery
- 12 ounces Pepperidge Farm Herb Seasoned Classic Stuffing
- 1 hard-boiled egg, finely chopped
- ¼ teaspoon black pepper
- ¼ cup reserved oyster liquid
- 1 cup chicken broth
Heat oven to 350° F.
In a sauce pan melt butter. Add onion and celery and sauté until tender.
In a large bowl, add Pepperidge Farm Stuffing, sautéed vegetables with butter, egg and pepper. Mix gently. Add oyster liquid and begin to add chicken broth until stuffing is moist. Add oysters and mix gently.
Spray a 12 cup muffin pan with non-stick cooking spray. Fill each cup with mixture and press slightly so that it is packed.
Bake for about 30 minutes or until golden brown and done. Let cool in the pan for 5 minutes, then loosen with a fork.
Contributed by Vanda Lewis
DID YOU KNOW?
Oysters are distantly related to octopuses and slugs? They are all part of a broad group of organisms called Mollusks. Some members of this group have shells, like snails, oysters, and scallops, while others have lost their shells like the slugs and octopuses.
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