1poundhomemade white breadcut into 1/2 inch squares
0.375cupparsleyfinely chopped
0.5tablespoonlemon peelfinely grated
1tablespoonfresh sage
0.25teaspoonblack pepperfreshly ground
0.25poundbutter
2cupsonionfinely chopped
1.75cupsceleryfinely chopped
1pintoysters
1egglightly beaten
Instructions
Preheat the oven to 400°.
Combine the bread, chopped parsley, lemon peel, sage, 1 tablespoon of salt and the pepper in a large deep bowl and toss with a spoon until well mixed.
In a heavy 10- to 12-inch skillet, melt the butter bits over moderate heat. When the foam begins to subside, add the chopped onions. Stirring frequently, cook for about 5 minutes until they are soft and translucent but not brown.
Stir in the celery and cook for a minute or so; then, with a rubber spatula, scrape the entire contents of the skillet into the bread mixture.
Add the oysters and egg and stir the ingredients gently but thoroughly together. Taste the oyster stuffing for seasoning.
