|
2 cups chopped
onion
3 cups chopped celery
1 cup butter or margarine
1 pint oysters in liquid,
drained & chopped (reserve liquid)
4 cups herb-seasoned
stuffing cubes
4 cups cornbread crumbs
1 cup pecans, chopped
3 teaspoons sage
1 1/2 teaspoons thyme
salt and pepper, to taste
3 cans chicken broth or
homemade |