1 (8 oz.) can oysters, drained (reserve liquid), chopped
2 c. herb stuffing mix
2 c. cornbread stuffing mix
1/2 c. chopped celery
1/2 c. chopped onion
3/4 c. hot chicken broth

Preheat oven to 350 degrees. In large bowl, combine oysters stuffing mixes, celery and onion. Gradually add reserved oyster liquid and broth, stirring to moisten all pieces. Place in ungreased 2 quart casserole. Bake covered 25 to 30 minutes or until hot. Enough stuffing for 5 to 8 pounds of poultry. Double recipe to stuff 14 to 16 pounds.