Grandma Irion's Famous Smoked Oyster Dressing (Circa 1935) This recipe has been passed down through at least 4 generations and is made by family members for Thanksgiving and Christmas dinners everywhere they call home.  It takes time but the end result is worth the effort. Ingredients: 2 loaves, dried then cubed white bread 2 white onions, chopped 3-5 stems from stalk of celery, chopped 4 sticks butter or margarine 2 cans smoked oysters ½ teaspoon poultry seasoning ½ teaspoon salt Optional: 16oz can of chicken broth This recipe should be enough to stuff a 15-20 pound bird and have enough to also bake in a bowl. Adjust quantities to fit the number of desired servings. Preparation: (I accidentally hit upon this method of drying the bread in 2002 and created the best dressing ever, but this was obviously not part of the original) Start two nights before the dinner: Dry bread by doing the following: • 2 nights before slit open the bread packages to start the drying process • The afternoon before, open the bags and fan the bread to expose it to air. • Every couple of hours, rearrange the bread to ensure all the bread gets exposed to air to maximize drying • 6-8 hours later, cube the bread • Put 1 loaf each of cubed bread in large aluminum baking pan • Place pans in 180 degree oven for 15 minutes. • Turn off oven but leave pans in the oven overnight • Bread will be perfect consistency to make dressing in the morning Morning of: Chop onion into small cubes and sauté in butter until onion looks clear; do not brown the butter or the onions Dice the celery, cover with water and simmer While celery and onion fill the kitchen with wonderful smells start working on the oysters    -Open the cans of oysters and drain the ‘juice' into cup or small bowl - SAVE    -Remove the small white disc (looks like cartilage) from each oyster. Discard.    -Cut the oysters into smaller pieces Get the big aluminum pans with the dried bread and pour in the cooked onions, celery and celery cooking water, oysters, oyster ‘juice' Sprinkle ½ teaspoon poultry seasoning and ½ teaspoon salt into the mix Mix everything together until all the bread is moist. Start with a big wooden spoon but you will need to use your hands by the end. Make sure each piece of bread is moist but not soggy. If too dry, add chicken broth until desired moisture is reached. Cooking: Stuff the turkey with dressing and follow normal procedures for cooking a stuffed bird (packaged turkeys have printed instructions) If you are lucky, you will have extra dressing.  If so: -Arrange and flatten the extra dressing into an oven safe bowl -Slice butter or margarine squares all over the top -Bake at 350 degrees for 45 minutes Serving: • Unstuff the bird before slicing. CAUTION: The dressing will be very hot. Use large spoon and hand protection when removing the stuffing. • Place dressing in bowl. Serve. • Enjoy

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