1 pound white bread slices, dried in a 250 degree oven for 1 hour, about 10 to 12 cups torn
3/4 cup butter
2 cups finely chopped celery
2 cups finely chopped onion
1/2 cup milk, scalded
3 containers of fresh oysters (16 to 24 ounces total) drained
1 teaspoon lemon juice
1/4 teaspoon salt
3/4 teaspoon poultry seasoning
1/4 teaspoon black pepper
Directions
Sauté onion and celery in butter. Tear the dried bread up into a large bowl; sprinkle with warm milk then toss. Add onion and celery mixture and the drained oysters. Stir gently to mix ingredients together. Sprinkle with lemon juice, poultry seasoning, salt and pepper. Mix thoroughly but gently. Makes enough for a 10-12 pound turkey. Or, bake in a greased covered shallow casserole at 325 degrees for about 35 to 45 minutes. Take the cover off the last 5 minutes to brown.
