1 lb. firm textured white bread, cubed and lightly toasted
3/4 c. butter
3 ribs celery, finely chopped
2 med. onions, finely chopped
1/4 tsp. each nutmeg, thyme, marjoram and sage
1/2 c. oyster liquor
24 oz. fresh or frozen oysters, drained and liquor reserved
1 tsp. lemon juice
Salt and pepper to taste

Place bread cubes in large bowl or baking pan. Set aside. Melt butter in skillet and saute celery and onions until limp, about 5 minutes. Add herbs and spices. Add to bread cubes and toss. Add oyster liquor and drained oysters to bread mixture. Toss again. Sprinkle lemon juice, salt and pepper over mixture and toss again. Additional oyster liquor may be added if moister dressing is preferred. Yield: Enough stuffing for 12 to 14 pound turkey.