Another Stuffing Recipe

OYSTER STUFFING:

1 pound white bread slices, dried in a 250° oven for 1 hour, about 10 to 12 cups torn

3/4 cup butter

2 1/2 cups finely chopped celery

1 1/2 cups finely chopped onion

1/2 cup milk, scalded

16 ounces oysters, drained

1 teaspoon lemon juice

1/4 teaspoon salt

3/4 teaspoon poultry seasoning

1/4 Old Bay Seasonings

In a large skillet, sauté onion and celery in butter until tender. Tear the dried bread up into a large bowl; sprinkle with warm milk then toss. Add onion and celery mixture and the drained oysters. Stir gently to mix ingredients together. Sprinkle with lemon juice, poultry seasoning, salt and pepper. Mix thoroughly but gently. Makes enough stuffing for a 14 pound turkey.

If cooking outside the bird, stuffing may be cooked in shallow lightly greased baking pans, covered with foil, for about 25 minutes at 325°. Remove foil to brown just before serving.

Happy ThanksGiving.