8 cups of bread cubes, plain or cornbread
1 ½ cups celery, chopped
1 ½ cups onion, chopped
2 8 ounce cans oysters, liquid reserved, chopped if too large
1 stick (1/2 cup) butter, melted
1 ½ teaspoons salt
1 ½ teaspoons pepper
1 teaspoon ground sage
1 teaspoon thyme
½ cup half and half
- Preheat oven to 350F.
- In a small saucepan, heat milk, butter and oyster liquid.
- In a large mixing bowl, combine bread, celery, onions, salt, pepper, sage, thyme, and oysters. Add milk/butter mixture and stir well.
- Use either to stuff poultry, or transfer to a buttered 9×13 casserole dish. Bake at 350F oven for 20 minutes. Cover tightly, and bake another 40 minutes.