Oyster Stuffing

1. 1

   Cook 4 cups celery, diced fine in 2 cups water until tender, about 18 minutes; drain and save 1 cup liquid.

2. 2

   Saute 1/2 cup minced onions in 1/2 cup butter over low heat.

3. 3

   Drain 1 1/2 cups oysters.

4. 4

   Add enough celery liquid to oyster liquid to make one cup.

5. 5

   Mix well 4 quarts lightly packed, day old bread crumbs with 2 teaspoons poultry seasoning, 1 tablespoon salt and pepper.

6. 6

   Then combine dry ingredients with liquid onions and oysters; blend well.

No additional tips available.