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Aunt Lovey's Turkey Stuffing Recipe

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1 Stick butter or margarine
2 cup chopped onion
2 large cloves of crushed garlic
1 1/2 cup chopped celery
1 cup chopped pecans
1 Twelve Oz. Box Mrs. Cubbison’s Corn Bread Stuffing Mix
8 Oz. Can oysters, chopped (with liquid)
20 Oz. Can chestnuts, drained and crumbled
1 teaspoon Salt (or less, to taste)
1 teaspoon Dried Sage (or Thyme if you don’t like Sage)
1 teaspoon Poultry Seasoning
1 Stick of Butter or Margarine melted
1/2 cup to 1 cup chicken broth
1/4 cup dry sherry

In a large skillet melt 1/4 lb stick of butter and sauté  onions, garlic and celery until soft and most of the liquid evaporates. Add the pecans and stir until they are toasted. Remove this mixture to a large mixing bowl.  Add the stuffing mix, oysters with the liquid, chestnuts, salt, sage, poultry seasoning, the other stick of butter (melted), the chicken broth and sherry. Stir well. If it is too dry, stir in remaining chicken broth. Stuffing can be drier when cooked in the turkey than when baked in a casserole.

Bake covered at 350°F  for 30-35 minutes and you can baste it with the Turkey drippings. Serves 14-16.

 

 

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