1 med. onion, chopped
2 celery stalks, chopped
2 tbsp. parsley, chopped
1 1/2 sticks butter
1 tsp. poultry seasoning
1/2 tsp. pepper
7 c. fresh bread crumbs or pkg. stuffing mix
1 pt. standard (sm.) oysters, tough section removed
1/4 c. oyster liquid
1 tbsp. lemon juice

Saute onion, celery, parsley and seasoning in butter for a few minutes. Place bread crumbs in a large bowl and lightly mix with onion mixture and remaining ingredients. Cool. Stuff bird just before roasting. Makes 8 cups.

Cranberry Stuffing: Follow above recipe, except add 1 1/2 cups chopped fresh cranberries and 1/3 cup sugar with the onion, celery and parsley. Saute all for 5 minutes. Add, or omit oysters and lemon juice.