Preparation:
Cook celery, diced fine in water until tender, about 18 minutes. Drain and save 1 cup liquid. Saute the onions and butter over low heat. Drain oysters reserving liquid. Add enough celery liquid to reserved oyster liquid to make 1 cup. Mix well bread crumbs with poultry seasoning, salt and pepper. Then combine dry ingredients with the liquid ingredients, onions, oysters and blend well. |
