3 (1/2 pt. containers) oysters, drained (reserve liquid and coarsely
chopped

Set aside.

3/4 c. chopped onion
1 c. butter

Cook in large pot until soft and add 1/2 cup oyster liquid and oysters. Remove from heat and add:

12 c. fresh bread crumbs
1 tsp. salt
1 1/2 c. chopped celery with leaves
1 tsp. pepper
1/2 tsp. thyme
1/2 tsp. poultry seasoning

Spoon mixture into well oiled 13 x 9 baking pan. Cover tightly with foil and bake 1 hour. Remove foil last 20 minutes to brown.