6 c. corn bread, crumbled
5 c. soft bread
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. poultry seasoning
1 c. celery
1/2 c. onion
1/2 c. butter
1 c. oysters, drained
2 eggs, beaten
Liquid from oysters plus enough milk to make 1 1/2 c.

Combine crumbs and seasoning. Lightly brown celery and onions in butter; stir in oysters. Add to crumb mixture. Gradually add eggs then oyster liquid and milk. Roast according to standard roasting directions. Dressing may be baked in covered casserole in slow oven, 325 degrees, 50 to 60 minutes.