OYSTER STUFFING FOR TURKEY

Timothy Nicholson, Nov. 8, 1985

½ c. butter

1 c. onion, finely chopped

1 c. celery, finely diced

1½ loaves bread or cornbread

1 pint oysters, drained

2 tsp. chopped parsley

1 tsp. salt

½ tsp. pepper

2 tsp. sage

Melt butter in large pan. Add onion and sauté until soft. Add celery and simmer 5 minutes. Cut crust from bread and crumble. Add to onion mixture and toss thoroughly. Add parsley, salt and pepper. Season with sage. Lastly add oysters. Mix well. Adjust seasonings. Yield: Stuffing for 12-lb. turkey