Oyster Dressing Nawins Style

• 2 cups chopped celery
• 2 cups chopped green bell pepper
• 2 cups chopped yellow onions
• 3 pints fresh oysters chopped
• 1 cup parsley
• 3/4 scallions
• 1 teaspoon rubbed sage
• 1 1/2 loaves stale French bread
• 1 or 2 eggs beaten
• about 3 tablespoons of peanut oil

1. Save the liquid from the oyster containers and any juice that can be recovered from the chopping process.
2. Break the stale bread into bite sized or smaller pieces.
3. Saute the celery until it begins to soften. Add the scallions, bell pepper and onions. Continue to saute until the bell pepper is soft and the onion are clear. Mix in the teaspoon of sage.
4. Mix in the bread to the mixture and then mix in the chopped oysters.
5. Now begin mixing in the oyster juice. The mixture should be a wet paste. If it to dry after all of the juice has been used you can add a little water.
6. Now mix in the beaten egg to firm the mixture. One or two eggs should be enough. If it is to wet you can add more bread or add in some breadcrumbs.
7. Continue cooking for 20-30 minutes, stirring frequently so as not to burn the bottom.
8. Now you can stuff the bird and bake normally or place the mixture in a casserole dish and bake at 300 for another 30 minutes.

celery, green bell pepper, yellow onions, oysters, parsley, scallions, sage, loaves, eggs, peanut oil

Taken from www.epicurious.com/recipes/member/views/oyster-dressing-nawins-style-52968421 (may not work)