I consider this sandwich to be a relative of the reuben. On Jewish rye, there is a cold corned beef sandwich with coleslaw and Russian dressing on top. Yum!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
- 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.
- Cook the dressing until hot and the flavors have blended, about 5 minutes.
Nutrition Facts
| Calories | 394 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 2 g |
| Protein | 14 g |
| Saturated Fat | 7 g |
| Sodium | 1533 mg |
| Sugars | 2 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
The first time I made exactly as directed and it was delicious. For Thanksgiving I used herb and spiced bread cubes instead of the cornbread but it was delicious also. I would not change it for the fist making but with the second making the sliced bread cubes contained the spices and I cooked it uncovered in the oven to make it crispy on top.
Made as written and this was good but I have a couple of suggestions that I think would improve the recipe. As written there is too much liquid and you get a mushy dressing. I suggest leaving out the water completely and using the liquid from the oysters if you need more liquid. On that note, whole canned oysters do not have much eye appeal. That and biting into a whole one was a bit off putting. I think it would be better if you chopped them up small and that way they are incorporated throughout the entire dish instead of just hunks here and there. If done that way I’m thinking you could also get away with only using 1 can of oysters instead of 2 which would save money. This was super simple and tasty and one I will make again with my minor tweaks.