3/4 c. chopped onion
1 1/2 c. chopped celery
2 tbsp. butter
9 c. dry bread cubes or Pepperidge Farms
1 tsp. salt
1 1/2 tsp. crushed sage leaves
1 tsp. thyme leaves
1/2 tsp. pepper
1/4 c. chopped parsley
2 (8 oz.) cans standard oysters, chopped
2 eggs
1 3/4 c. oyster liquid and milk

In large pan, melt butter. Cook and stir onion and celery until tender but not brown. Add bread cubes, seasonings and mix. Stir in chopped oysters. Beat eggs into oyster liquid and milk. Add liquid gradually and toss lightly to evenly coat. Makes enough stuffing for a 12-14 pound turkey.