6 doz. oysters
1 1/2 c. chicken stock
2 (12 oz.) pkgs. Pepperidge Farm pan style stuffing mix
1 c. butter
3 chopped onions
2 stalks celery with leaves, chopped
1/2 bell pepper, chopped
1 bunch shallots, chopped
1/2 c. dry white wine
2 tbsp. parsley
1/2 tsp. thyme
1 bay leaf
1/2 tsp. salt

Saute onions, green onions, celery and bell pepper in butter until soft. Add oysters (chopped fine in food processor). Add parsley, thyme, salt and bay leaves. In a separate pot, beat the chicken stock, add the butter and melt, then add white wine. Put stuffing mix in a large bowl. Add the butter, stock and wine mixture and toss. Then add the oyster mixture. mix together. Put in large casserole dish and top with plain bread crumbs and small pats of butter. Bake at 350 degrees for 30 minutes.