OYSTER STUFFING

1/2 cup diced celery
1/2 cup diced onion
1 bay leaf
1/4 cup butter or margarine
6 cups dry bread crumbs
1 Tbsp minced parsley
3 cups diced oysters
1 tsp poultry seasoning
Salt and pepper
2 well-beaten eggs
 1 3/4 cups oyster liquid and milk

• Sauté celery, onion, and bay leaf in butter until golden Remove bay leaf. Add crumbs and parsley. Mix well. Add oysters, seasonings, and eggs stuffs 10 to 12-pound bird. 

©Al (Alex-Alexander) D. Girvan 1995. All rights reserved.