INGREDIENTS

• 1-1/2 Tsp Salt
• 1/2 Tsp Ground Black Pepper
• 1 Tbsp. Extra Virgin Olive Oil 
• 1 Cup Chopped Celery
• 1 Cup Diced Onion
• 2 Loaves Dried Bread Crumbs – Note: Grandma would use Wonder Bread. She’d break all of the slices into small pieces and let them sit overnight in a large roasting pan so they could dry out.
• 3  Cups fresh Oysters- Drained
• 2-3  Cups Warmed Chicken Broth
• 3 Eggs- Beaten
• 1 Tsp  Ground Sage
• 1 Tsp Poultry Seasoning

DIRECTIONS

• Prepare Bread Crumbs as mentioned above.
• Preheat Oven to 325 degrees. 
• Heat the oil in a large skillet over medium-high heat.
• Add celery and onion; cook and stir until tender, about 5 minutes.
• Add all of the spices (Salt/Pepper/Sage/Poultry Seasoning)
• Mix in the bread crumbs and and remove from the heat.
• Add the oysters and eggs, and mix together well.
• Stir in enough Chicken Broth to moisten and mix everything thoroughly.
• Transfer to the casserole dish.
• Bake, uncovered in the preheated oven until you begin to see the mixture bubbling up in the center and the top is nicely toasted., (about 45 minutes.)​

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