Oyster Stuffing

• 1 tbsp extra virgin olive oil
• 1 c onion, coarsely chopped
• 1 c celery, coarsely chopped
• 1 pt raw Virginia oysters, liquid discarded, rinsed and patted dry, chopped in half or quarters
• 1 ¼ c chicken stock
• ¼ tsp fresh sage
• ½ tsp celery seed
• ½ tsp fresh thyme
• 1 stick salted butter
• 5 c Traditional or Cornbread Stuffing Mix
• Kosher salt and pepper, to taste

Heat olive oil in a large, deep skillet. Sauté onion and celery until lightly brown and softened. Add oysters, chicken stock, spices and butter, and stir until butter is melted. Remove to a large mixing bowl and add stuffing mix. Stir until moist. (Add more broth for softer stuffing.) Season with salt and pepper.

Transfer mixture to an oven safe dish. Bake at 350°F for 40-45 minutes. (To ensure safe handling of seafood make sure the internal temperature of stuffing reaches a minimum of 165°F.) Let stand 10-15 minutes when removed from oven to allow any remaining moisture to absorb into stuffing mixture.