1 pint oysters
1/2 cup celery, finely chopped
1/2 cup onion, chopped
4 tbsp. butter
4 cups small dry bread cubes
1 tbsp. parsley, chopped
1 tsp. salt
1/8 tsp. poultry seasoning
1/8 tsp. pepper

Drain oysters, saving liquor, and chop. Cook celery and onion in butter until tender. Combine oysters, cooked vegetables, bread cubes and seasonings. Mix thoroughly. If mixture seems dry, moisten with oyster liquor.

Submitted by: Colette Blair