• 4 cups bread crumbs
  • ½ cup melted butter
  • ¾ cup finely diced celery
  • ¾ cup finely diced onion
  • 1 egg well-beaten
  • Salt and pepper to taste
  • 1 8-ounce container Hilton’s Willapoint Oysters


Sauté celery and onion lightly in butter. Cut each oyster into 1/2-inch pieces. Mix all ingredients thoroughly, stuff fowl, and roast.

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