- 1/2 cup butter
- 3 stalks celery, diced
- 1/2 sweet onion, chopped
- 1/2 yellow onion, finely chopped
- 1 teaspoon poultry seasoning
- ground black pepper to taste
- 1/2 pint shucked oysters, chopped
- 1/2 cup chicken broth
- 3/4 (1 pound) loaf Italian bread, cubed
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- Melt butter in a medium saucepan over medium heat. Stir in celery, sweet onion and yellow onion. Cook until tender, about 5 minutes. Mix in poultry seasoning and ground black pepper. Stir in oysters and chicken broth, and remove from heat.
- Place Italian bread in a large bowl. Pour oyster mixture over the bread and mix to coat.
- Transfer mixture to the prepared baking dish. Cover with foil and bake in the preheated oven 2 hours.
- Turn off oven. Remove foil and allow stuffing to remain in oven about 10 minutes, until surface is crisp.