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*4 c. dry bread cubes
*1/2 c. butter
*1 small onion, diced fine
*1 stalk celery, chopped fine
*1 pint oysters, shucked and chopped fine, reserving liquid
*1 c. milk
*Salt and pepper to taste
1.If using fresh bread, cube the bread the day before and put in a large baking pan, cover with a towel, and let set so the bread cubes dry out somewhat.
2.The next day, melt the butter in a saucepan, add the onion and celery, and saut on medium-low heat for 5 minutes. Add the oysters along with their liquid and continue to cook for another two minutes. Turn off heat and add the milk, and then add salt and pepper to taste.
3.Put the bread cubes in a large mixing bowl and add the oyster mixture. Mix well, making sure that the bread crumbs are moist but not too wet. Add a bit more milk or bread, if needed.
4.Place the prepared filling in a buttered casserole dish (a rectangular one works well) and bake at 350F for one hour.