6 tbsp. butter
1/4 c. onions, chopped (saute in the butter until brown)
1 tbsp. parsley, chopped
2 c. dry bread cubes
1 pt. drained, chopped oysters
1/4 tsp. salt
1/4 tsp. paprika
2 tbsp. capers

Mix well and stuff just before cooking. Stuff lightly so as not to compact them, allowing space so the mixture can swell and stay light. Bake at about 165 to 170 degrees.