Ingredients

• 1/2 cup butter or margarine
• 1 tablespoon poultry seasoning
• 3/4 teaspoon pepper
• 3/4 cup chopped celery
• 1/2 cup chicken stock or bouillon
• 2 eggs
• 2 medium onions, minced
• 1 1/2 teaspoons salt
• 1/3 cup chopped parsley
• 2 quarts stale bread crumbs
• 1/2 cup milk
• 1 pint oysters, drained and chopped

Method

1. Saute vegetables and oysters in butter, approximately 5 minutes. Beat eggs slightly; add to crumbs in large mixing bowl. Add seasonings. Add milk, bouillon, saute mixture and toss.