4 qts. toasted bread crumbs (about 32 slices)
1/2 c. butter
1 c. chopped celery
1 1/2 c. onion
1/2 c. milk
2 tsp. salt
1/8 tsp. pepper
1 tsp. powdered sage
1/2 c. butter
1 qt. oysters with liquid or 4 cans frozen oysters, thawed

Put bread crumbs in a large bowl. Melt 1/2 cup butter in a skillet, add celery and onions and cook until soft. Pour over crumbs. Heat 1/2 cup butter and add oysters and liquid. Heat until edges of oysters curl. Chop oysters if you want. Pour over bread mixture. Add milk, sage, salt and pepper. Mix well. I add about 1/2 teaspoon baking powder to this sometimes to keep it from being soggy. This will stuff a 16 to 18 pound turkey.