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Submitted by: Donna Dye from London, OH
Originally shared on the web 04/28/2006

2 bread loaves, sliced
2 sticks margarine, divided
1 celery bunch, chopped, reserving tops
2 onions, chopped
1 lb. oysters
48-oz. can chicken broth
4 to 5 dried sage leaves, crumbled
salt and pepper to taste
1 egg

To dry bread, place slices on a baking sheet and bake at 250 degrees fo one hour or until slices are dry and feel stale. If available, you could substitute stale bread you may have on hand. Tear dry bread into bite-size pieces and place in a large bowl. Melt 1-1/2 sticks margarine in a large saucepan. Stir in celery and onion and saute until transparent, about 20 to 25 minutes; set aside. Saute oysters in remaining margarine until edges begin to curl slightly. Set aside to cool, then chop. Add sauteed celery, onion and oysters to bread; toss gently. Add 2/3 of the can of broth and gently stir to moisten all bread. Add sage, salt and pepper to stuffing; gently stir. Add additional sage if stronger flavor is desired. Whisk egg in a small bowl and pour over stuffing mixture; gently toss. Spoon stuffing into a lightly buttered 3-quart casserole dish and pour remaining broth over top; don't stir. Bake at 325 degrees for one hour. If you'd like to use this recipe to stuff your turkey, spoon 2 to 3 cups of stuffing in the turkey cavity. Do not pack tightly, stuffing swells while cooking. Place turkey in a 325 degree oven and roast for 25 minutes per pound or until a meat thermometer registers 170 degrees in the turkey breast and 185 degrees in the thigh.