Ingredients Jump to Instructions ↓

  1. 3/4 cup unsalted butter or margarine

  2. 1 large onion, chopped

  3. 6 medium celery, cut stalks in

  4. 1/4 inch slices

  5. 1/2 pound ham, coarsely chopped

  6. 16 ounces cornbread stuffing mix

  7. 1 pint freshly shucked oysters, drain, reserve juice

  8. 8 ounces clam juice

  9. 3 tablespoon dry sherry

  10. 1 large egg

  11. 1 1/2 cups dry roasted peanuts

  12. 1 cup chopped fresh parsley

  13. 2 teaspoon dried thyme leaves

  14. 1/2 teaspoon salt

  15. 1/2 teaspoon black pepper

  16. ground red pepper, to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325°F (160°C).

  2. Melt butter in large skillet over medium-high heat. Add onion and celery; saute 5 minutes. Reduce heat to medium-low and cook 10 minutes, or until tender. Add ham and saute another 5 minutes.

  3. In mixing bowl, combine vegetable mixture with corn bread stuffing. Coarsely chop oysters and mix into dressing. Add clam juice to reserved oyster juice to make 1 1/2 cups. Pour over dressing along with sherry, stirring to moisten well. Mix in egg to loosely bind dressing together. Add peanuts, parsley, thyme, salt and peppers. Mix well.

  4. Stuff the turkey cavities immediately before roasting. Place any remaining stuffing in a casserole coated with cooking spray and bake until browned and crispy, about 45 minutes.


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