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: chop celery with leaves on. saute celery in butter on medium low until kind of soft. clean and wash oysters to get rid of shells. reserve juice. strain juice to get shells, etc. out. return oysters to juice. add oysters and juice to celery. add salt, pepper and poultry seasoning. heat through on slow heat until edges of oysters begin to curl. add 3/4 gallon of milk (i usually use 2%) and scald til it gets a skin on top. don't boil it. heat all the way through. add shot of worcestershire sauce and additional seasonings to taste. cover and store someplace cold until ready to serve. flavor will improve with time.