HealthNotes

Smoked Oyster & Pecan Stuffing

• From: National Fisheries Institute

Ingredients

• 2 Tbs canola oil

• 1 small onion, finely chopped (about 1/2 cup)

• 3 celery stalks, coarsely chopped (about 1 cup)

• 2 garlic cloves, minced

• 2 3.75 ounce cans smoked oysters, drained

• 3 cups water or all natural chicken broth

• 3 Tbs unsalted butter

• 3/4 cup chopped toasted pecans

• chopped fresh parsley

• 1 16 ounce package herb seasoned stuffing mix

The flavors of the sea combine with the flavors of the South in this smoked oyster and pecan stuffing recipe.

Directions

• Heat the oil in a large saucepan over medium-high heat. Add the onions and cook, stirring frequently, about 3 minutes. Add the celery and cook until crisp-tender and the onion is translucent, about 3 more minutes. Add the garlic and oysters and cook 1 minute (you can break up the oysters a bit while stirring if you prefer smaller pieces). Add the water or broth and butter, raise the heat to high, and bring just to a boil.
• Remove from the heat, add the stuffing mix and pecans, and toss lightly with a fork. Garnish with parsley.