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Fix-it And Enjoy-it Cookbook
by Phyllis Pellman Good

Makes 8 servings
Prep Time: 40 minutes
Baking Time: 40 minutes

• 1-lb. loaf whole wheat bread, cut into 1" cubes
• 1 stick (8 Tbsp.) butter
• 1 large onion, chopped
• 4 ribs celery, chopped
• 1 Tbsp. dried sage
• 2 Tbsp. fresh parsley, chopped
• 1-1 1/2 cups chicken stock
• 1 pint freshly shucked oysters with liquor, chopped if they're large
• 1/2 tsp. black pepper
• 2 tsp. salt, or less, to taste

If the bread you plan to use is very fresh, cube it and place it in a large uncovered bowl overnight.

2. Melt butter in a very large skillet or stockpot. Saute onions and celery in butter until just tender.

3. Stir into bread in large bowl. Add sage and parsley. Toss gently to combine.

4. Fold in chicken stock, just enough to moisten bread.

5. Fold in oysters and oyster liquor. Season with pepper and salt.

6. Transfer to a greased 9 x 13 baking dish. Cover with foil.

7. Bake at 375° for 30 minutes.

8. Remove foil and continue baking until top is lightly browned, about 10 more minutes.

J.B. Miller, Indianapolis, IN



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