Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 400°f and toast the bread until golden brown on the middle rack. turn into a large bowl. meanwhile heat butter until melted and foam subsides. add onions and celery and cook about 5 minutes until tender. remove from heat and stir in the spices. stir in the bread cubes, and drained oysters and toss well, until the stuffing is moist, but not packed together; stir in the stock and eggs. put in bird while moist, remoisten and adjust spices as necessary. if cooked in a casserole dish at 350°f until heated through with a crust on the outsides, 25 to 40 minutes. oyster juice may be used in place of some of the stock.

Target recipe: drain oysters reserving the liquor. fry bacon until crisp. remove bacon from fat. cook onion in bacon fat until tender. add soup, oyster liquor, cream and seasonings; heat, stirring occasionally. add bacon and oysters; heat 3 to 5 minutes or until the edges of the oysters begin to curl. sprinkle with parsley. serves 4 - 6.