1/2 cup chopped celery
1/2 cup chopped onions
1 bay leaf
1/4 cup butter -- or margarine
6 cups bread -- cubes, dry
1 tablespoon parsley -- snipped
1 pint oysters -- shucked
2 medium eggs -- beaten
1 teaspoon poultry seasoning
1/3 cup milk
Cook celery, onion, and bay leaf in butter or margarine until vegetables
are tender but not brown. discard bay leaf. Add bread cubes and
parsley to vegetable mixture; mix thoroughly. Drain oysters, reserving
liquid. chop oysters; add to bread mixtures with eggs, poultry
seasoning, 1 teaspoon salt, and dash pepper. Add milk to oyster liquid
to make 1/3 cup. Add enough of this liquid to stuffing to moistened.
Makes enough stuffing for a 10 to 12 pound turkey.
NOTES : Notes: Better Homes and Garden Books - Meredith Corporation
1971 SBN 696-00494-1
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