Bread and Oyster Stuffing
1 pound white bread slices, dried in a 250 oven for 1 hour, about 10 to 12 cups torn
3/4 cup butter or margarine
2 cups finely chopped celery
2 cups finely chopped onion
1/2 cup milk, scalded
3 containers of fresh or canned oysters (16 to 24 ounces total) drained
1 teaspoon lemon juice
1/4 teaspoon salt
3/4 teaspoon poultry seasoning
1/4 teaspoon black pepper
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