Strictly "Creole". 3 lg. onions, chopped fine 8 sm. pieces garlic, minced 1 1/2 c. celery, minced 6 jars oysters, save the liquid in which the oysters come in 2 loaves French bread or 1 "poor boy" loaf, broken in small pieces & soaked in the oyster water, while you are fixing the rest of this recipe 1 box Italian bread crumbs 1 lb. bacon, cut in sm. pieces & fried & then crumbled up Salt & Pepper to taste 1/2 tsp. powdered oregano 1/2 tsp. powdered sweet basil 1/4 tsp. powdered thyme

Mince all of your seasons and place them in separate bowls. Fry bacon first and when it is done, remove it to a large bowl. Fry all seasonings INDIVIDUALLY, and remove them each to the large bowl in which the bacon is.

Cut oysters in about 3 pieces each, and fry only until their edges start to curl. Remove from frying pan and place in the large bowl with everything else.

(There will be a lot of creamy water in the frying pan after you fry the oysters - do not throw it away - but next add your bread, which has been soaking in the oyster water while you have been doing all of the above things. Heat the bread in the oyster water until it is heated completely through, stirring constantly as this will burn quickly if you don't and will stick to the frying pan. Fry bread until all of the oyster water is absorbed. Add the bread to the rest of the mixture in the large bowl, add salt and pepper to taste. Add powdered spices next, add bread crumbs until the stuffing is the right consistency you want it, not too stiff and not too soft and runny. Pour this complete mixture into a large greased casserole dish, and top with a light layer of more Italian bread crumbs, and dot with small pieces of butter.

Bake in a 350 degree oven for about 25 to 30 minutes until casserole is bubbly.

Makes 8 to 10 servings.

NOTE: Always serve cranberry sauce with oyster stuffing.

I always cook my stuffing in a casserole dish, rather than cooking it in the turkey or chicken. If you must put something in turkey or chicken, cut up some pieces of celery and onions and bell pepper and cook them in the fowls.