Oyster, Bread And Pecan Stuffing

Recipe Ingredients

1 tablespoon	15ml	Butter
1 tablespoon	15ml	Oil
2 tablespoons	30ml	Onions - diced (small)
1		Mixed dried herbs
		= (oregano, basil, sage)
2 cups	292g / 10oz	Button mushrooms - chopped
1 cup	146g / 5.1oz	Pecans - chopped
1/2 cup	55g / 1.9oz	Finely-chopped celery
3 cups	438g / 15oz	Toasted bread crumbs
1/2 cup	73g / 2.6oz	Chopped canned oysters
1		Egg - beaten
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Melt 1 tablespoon of butter in the oil in a skillet over medium-low heat, then cook the onions until they are translucent, 5 to 8 minutes. Do not brown. Toward the end of cooking, add the dried herbs and mushrooms, raise the heat to medium, stir and cook ever so briefly, only until the scent begins to rise.

Remove from the heat, mix with the chopped nuts, celery, bread, oysters, beaten egg and salt and pepper to taste. Stuff in a turkey or place in a 13- by 9-inch glass baking dish and bake at 350 degrees for 20 minutes.

This recipe yields 6 to 8 servings.

Each of 8 servings: 208 calories; 169 mg sodium; 35 mg cholesterol; 15 grams fat; 2 grams saturated fat; 14 grams carbohydrates; 5 grams protein; 2.68 grams fiber.

Source:
The Los Angeles Times, 11-14-2001

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