Oyster Dressing

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Yield
8 to 10 servings
January 1983
RECIPE BY Oxmoor House

Ingredients

  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1/2 cup butter or margarine
  • 2 (12-ounce) containers oysters, drained and chopped
  • 8 cups toasted bread cubes
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon pepper

How to Make It

Sauté celery and onion in butter in a large skillet. Add remaining ingredients; mix well. Spoon mixture into a lightly greased 2-quart casserole. Bake, uncovered, at 400° for 25 minutes.

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