2 c. chopped onion
1 c. butter
3 c. chopped celery
1 pt. oysters, drained & chopped
Liquid from oysters
4 c. Pepperidge Farm herb crumbs
4 c. Pepperidge Farm cornbread crumbs
2 c. walnuts, chopped
3 tsp. sage
1 1/2 tsp. thyme
Salt & pepper
3 cans chicken broth

In fry pan cook onion and celery in butter. Drain and chop oysters then return them back to liquid. Mix remaining ingredients well. Pour all in buttered baking dish and cover with foil. Bake 325-350 degrees about 30 minutes. Remove foil and brown.