2 large stalks celery
1 medium onion
1/2 cup (1 stick) margarine or butter
1 teaspoon salt
1/2 teaspoon lemon and pepper seasoning
1/8 teaspoon mace (or nutmeg)
1/8 teaspoon tarragon
1/8 teaspoon poultry seasoning
1/2 teaspoon lemon juice
1 pint shucked Virginia oysters, with liquor
8 slices day-old bread cubed
Finely chop celery and onions. Saute in margarine or butter until tender. Mix in seasonings. Add oysters with liqor and simmer until edges of oysters just begin to curl. Remove from heat and gently mix in bread cubes. Adjust moistness with water as desired. Makes about 4 cups dressing (allow about 1/2 cup per pound for fish; 1 cup per pound for poultry). Note: For an extra special tangy taste, core and finely chop 2 medium apples and add with celery and onions when cooking. Yield will increase about 1/2 cup.
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