12 c. coarse bread crumbs or plain bread croutons as desired
1 c. butter
3/4 c. finely minced onion
1 1/2 c. chopped celery (leaves & stalks)
1 tsp. pepper
1 tbsp. dried herbs to suit your taste (sage, thyme, poultry seasoning, savory or others)
3 c. fresh oysters, drained & rinsed thoroughly in cold water, chopped
1 1/2 c. chicken broth

Melt butter in large skillet. Add onion, celery, cook until soft. Stir in 1 cup bread crumbs. Heat, stirring to prevent excessive browning. Turn into deep bowl. Mix in lightly rest of dry ingredients. Add broth, stir in oysters. Place in casserole dish. Bake at 325 degrees for 25 to 30 minutes.