1/2 stick butter
1 large onion, chopped
3/4 c. celery, sliced 1/4-inch thick
2 tsp. chopped parsley
1 pt. oysters
1/4 tsp. thyme
3 3/4 c. cornbread crumbs
1 1/4 c. white bread crumbs
2 eggs, beaten
2 c. hot chicken or turkey broth
season to taste (salt, pepper, poultry seasoning and Accent)

Melt butter in skillet. Sauté onion, celery and parsley until soft. Add oysters and cook until they begin to curl. Mix in thyme, crumbs, broth and beaten eggs.

Rolled sausage can be used as a substitute for oysters.