another fresh seafood idea

• 2 cups oysters, drained, liquid reserved
• 6 cups French bread, cut into small cubes
• 4 tablespoons butter
• 1 cup celery, chopped
• 1 cup onion, chopped
• 1 teaspoon poultry seasoning
• 1 teaspoon dried thyme leaves
• ½ teaspoon salt
• ½ teaspoon black pepper, freshly ground
• 1 egg, beaten

Toast bread until golden brown. Meanwhile, melt butter in small saucepan. Lightly sauté celery and onion. Add poultry seasoning, thyme, salt and pepper.

Place 4 cups of bread in large bowl. Crumble remaining 2 cups of bread and place in bowl. Combine with vegetable-seasoning mix.

Add oysters and egg and toss lightly.

Add reserved oyster liquid until stuffing is moist, but not packed.

Place in greased baking pan and bake, uncovered, at 375° F until done and crusty outside, about 30-40 minutes.

Contributed by Joyce Taylor

MM2