Oyster Dressing

Holiday/Special Occasions

1 cup butter

2 cups chopped celery

1 cup chopped sweet yellow onion

1 teaspoon leaf sage, crumbled

1 teaspoon thyme leaves

1 teaspoon salt

1 teaspoon fresh ground pepper

1 pint oysters, drained and chopped

1 cup chicken or turkey broth, more or less

2 medium eggs, beaten

1 pound loaf whole grain bread, cubed (2 days old)

Preheat oven to 325-degrees. Coat an 15 x 11 x 2-inch baking pan with cooking spray. Melt butter in a saucepan over medium heat. Sauté celery and onion till tender. Stir in broth, seasoning, eggs and oysters. Remove from heat. Place bread cubes in a large bowl. Pour oyster mixture over and mix to coat. Transfer mixture to the prepared baking pan. Cover with foil and bake for 2 hours. Remove foil the last 30 minutes of baking time for the surface to crisp.

Yield: 12 servings.

Carolyn Gass Hardimon, M. S. Home Economist