Easy Oyster Stuffing
Remove oysters from two 10 1/4-ounce cans condensed oyster stew.
Cook 1/2 cup chopped celery and 16 cup chopped onion in 1/4 cup butter or margarine till tender but not brown.
Add stew, oysters, one 7- or 8-ounce package herb-seasoned stuffing mix, and 14 teaspoon ground sage; mix lightly.
Makes 5 to 6 cups stuffing-enough for a 10-pound turkey or two 4- or 5-pound chickens.
Or turn stuffing into a 1 !6-quart casserole.
Cover and bake at 375Â° till heated through, 25 to 30 minutes.