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Nutrition Facts
Serving Size 184 g
(Approx. 12 Servings)
Amount Per Serving
Calories 390 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 720 mg 30%
Total Carbohydrate 42 g 14%
Dietary Fiber 4 g 16%
Sugars 1 g
Protein 10 g
Vitamin A 10% • Iron 15%
Vitamin C 15% • Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Cornbread Oyster Stuffing

Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Serves
12  People

Ingredients

Recipe makes 12 Servings

1/2 cup(s) white onion, chopped
1/2 cup(s) celery, chopped
1/2 cup(s) red bell pepper, chopped
4 Tbsp unsalted butter
1 can (9.9 oz ) Hill Country Fare Mushrooms Stems and Pieces, sliced and drained
1 jalapeño pepper, seeded and chopped
4 1/2 cup(s) cornbread
16 Oz shucked oysters
1 cup(s) pecan pieces
1 Oz canola oil spray
1 1/2 Oz chicken broth
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Instructions

1
Heat a skillet over high heat for 3 minutes.
2
Add onion, celery, bell pepper, butter, and mushrooms; sauté for 5-10 minutes or until onions are golden.
3
Remove from heat and set aside.
4
Add chopped jalapeño pepper and cornbread in a large mixing bowl; toss to combine.
5
Add oysters, pecans and vegetables to the cornbread mixture and toss to combine.
6
To stuff the bird, use 3/4 cup stuffing per pound of bird (about half of the stuffing recipe). Do not refrigerate the turkey after stuffing. If you make the stuffing ahead of time, be sure to refrigerate it separately from the turkey.
7
Stuff the bird just before baking.
8
To bake stuffing in a separate baking dish, heat the oven to 400°F. Spray a 13 x 9-inch-baking dish with nonstick cooking spray and add 1 can of H-E-B Chicken Broth to dressing; stir to combine.
9
Evenly spread stuffing in prepared dish and bake for 25-40 minutes depending on how caked and crispy you like your stuffing.

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