Shortcuts: So simple stuffing and oyster saute

My mother-in-law sings praises for my stuffing every year when she visits on Thanksgiving. I humbly remind her how simple my recipe is but I'm sure the fact that she doesn't have to make it sways her opinion.

My basic ingredient is Stove Top ™ Sage Stuffing Mix, if you can find it. If not, Stove Top ™ Savory Herb works as well. For that homemade taste, I load it with freshly sautéed celery and onions, use chicken stock instead of water and add extra poultry seasoning.

You can make this recipe days in advance and store it in the refrigerator before heating and serving. Whether you cook it in a microwave, in the bird or on the stove top, the result will be the same: great homemade flavor!

I always enjoy some type of oyster dish on my Thanksgiving table. However, all my family members do not delight in the delicate bivalves, so I have to pass on my favorite oyster-rich stuffing.

This quick oyster sauté was adapted from a retired Safeway Select Magazine, January/February 2003. Although this recipe only serves two, it can easily be doubled. (Try it over steamed rice as a main dish.)

It's rich, so small portions are adequate. Since the oysters are thoroughly cooked, this dish is a great way to introduce your guests to the exotic shellfish that is at its best in fall and winter.

NOT REALLY HOMEMADE STUFFING

2 (6-ounce) boxes Stove Top™ Stuffing mix

½ cup Smart Balance™ Buttery Spread

1 cup finely diced celery

1 cup finely diced onion

3 cups chicken stock

In a nonstick skillet, over medium heat, melt buttery spread. When melted, add celery and onions and sauté gently for 5 to 10 minutes. Pour in chicken stock then blend in stuffing mix. Mix well. Refrigerate at this point or continue heating according to package directions. Makes about 10 servings.

OYSTER SAUTE

3 tablespoons butter or margarine, divided

1 shallot, thinly sliced

1/3 cup finely chopped red bell pepper

4 ounces fresh mushrooms, quartered (any variety)

1 (10-ounce) jar small or medium oysters, drained

2 tablespoons dry vermouth (may substitute dry white wine or chicken broth)

Salt and pepper to taste

Chopped parsley

Melt 2 tablespoons of the butter in nonstick pan over medium-high heat. Add shallot, bell pepper, and mushrooms; cook, stirring until lightly browned. Transfer mixture to a bowl then add remaining 1 tablespoon butter to pan. Pour in drained oysters; reduce heat to medium-low. Cook until edges curl, about 1 ½ minutes. Return vegetables to pan; stir in vermouth. Cook until heated through, about 2 minutes. Season to taste and sprinkle with parsley. Serve at once. Makes 2 servings.

Mary Ann lives in Lake Ridge. Her third cookbook, "SHORTCUTS, TOO," is now available at Salt & Pepper Books in Occoquan. Send questions or comments to makauchak@comcast.net.