|Bread crumbs||4 Cup (64 tbs)|
|Melted butter||1⁄2 Cup (8 tbs)|
|Finely diced celery||3⁄4 Cup (12 tbs)|
|Finely diced onion||3⁄4 Cup (12 tbs)|
|Egg||1 , well beaten|
|Oysters||8 Ounce (1 container, Hilton)|
Sauté celery and onion lightly in butter. Cut each oyster into 1/2-inch pieces. Mix all ingredients thoroughly, stuff fowl, and roast.