Favorite Stuffing


  • 2 cups chopped celery
  • 2 cups chopped onion
  • 1 cup butter
  • 1 large can oysters, chopped
  • 5 cups dry bread cubes
  • 1 1/2 cups cooked chopped giblets
  • Ad
  • 1 3/4 tsp. salt
  • 1 tsp. ground pepper
  • 1/4 cup chopped parsley (opt.)
  • 1/4 tsp. sage
  • 1/4 tsp. poultry seasoning
  • 1 can cream of mushroom soup
  • 1 can mushrooms, chopped


Saute' celery and onion in 3/4 cup butter in large skillet until tender. Drain oysters, reserving broth. Combine remaining 1/4 cup butter, oysters, and next 7 ingredients in large bowl, tossing lightly. Mix reserved oyster broth with soup in bowl. Fold into bread mixture, mixing thoroughly. Add mushrooms and enough water for desired moistness. Pour into baking pan. Bake at 325 degrees F for 40 minutes.

By Robin from Washington, IA


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