This has always been a favorite holiday dish in my family. My boyfriend always gets kind of wild-eyed and short of breath when I tell him I am planning on making Daddy Link's Oyster Stuffing. No joke.

2 small yellow onions, peeled and diced
1 head of celery (leaves and ends discarded), diced
1 stick of butter
4 10 oz. containers of oysters
16 oz. bag of cubed stuffing bread (Pepperidge farm or the like)
1 cup chicken broth
1/2 tsp. pepper
3 Tbsp. sage
1 tsp. seasoning salt
1 Tbsp. poultry seasoning

Melt butter in a very large skillet over medium-low heat. Add onions and celery. Sauté until onions just begin to turn translucent, about 7 to 8 minutes. Meanwhile drain and chop the oysters, reserving liquid.

Add oysters and oyster liquid to the skillet. Bring to a simmer and cook for 20 minutes, stirring occasionally. Remove from heat.

In a large bowl, combine oyster mixture, stuffing, chicken broth, sage, poultry seasoning, pepper and seasoning salt. Stir until well combined. Transfer oyster mixture to a Pyrex dish and bake at 350° for 40 minutes. Stir, if desired. Serve immediately.

Tips & Variations

You can drain the oyster liquid directly into the onion-celery mixture halfway through the sauté step.

For easier chopping, freeze the oysters in their containers. When removed, the oysters and liquid will be in a solid block and won't be prone to sliding around while being chopped.