3 tbsp. cooking oil
2 lg. onions, chopped
4 stalks celery, chopped
1 bell pepper, chopped
2 tbsp. parsley, minced
1 bunch green onions, chopped
2 cloves garlic, minced
1 qt. oysters, chopped (reserve oyster liquid)
Salt & pepper to taste
6 c. stale French bread, dampened & squeezed dry

Heat oil in a heavy skillet. Saute all vegetables until onions are transparent. Add chopped oysters and simmer approximately 15 minutes. Add bread and mix well. If mixture seems too thick, add some of the reserved oyster liquid. Salt and pepper to taste. Transfer mixture to baking dish and bake about 45 minutes at 350 degrees. Serve immediately. Delicious with roast turkey and cranberry sauce.