Make this recipe a recipe that people in that category can eat. categories: ['dairy_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: crumble crackers into large bowl. do not crush or you will end up with an icky mush. mash oysters into a paste, keep the water. mix the oysters, their water, the broth, and the sage together. toss the onion, celery and crumbled crackers together. combine the wet and dry together and let stand for at least 30 minutes. (can be kept covered in refrigerator for up to two days) bake at 350 for 30 minutes or until golden brown, or use in bird like a bread stuffing. just note that it will add a strong sage/oyster flavor to the bird.