Oyster Dressing

• 2 loaves French bread
• 2 sticks margarine
• 2 potatoes
• 4 stalks celery
• 2 onions
• broth from giblets
• 4 eggs
• 1 pt. half and half
• 1 pt. oysters
• salt and pepper

1. Dice up potatoes, celery and onions.
2. Cover with water; add salt, pepper and a chunk of butter.
3. Cook until very done.
4. Break bread into chunks and using 1 stick margarine and 1 loaf bread at a time, toast them in a large pan on the stove until brown.
5. Stir while toasting.
6. Mash the potato mixture fine in the juice they were cooked in.
7. Pour over bread.
8. Pour juice from giblets over bread; add chopped giblets.
9. Beat eggs; add half and half.
10. Pour over bread.
11. Chop oysters and add to dressing; add salt and pepper to taste.
12. Stir all together.

loaves, margarine, potatoes, stalks celery, onions, from giblets, eggs, oysters, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=392568 (may not work)