3 pts. oysters
3/4 c. butter
1 1/2 c. chopped celery
1 1/2 c. chopped onions
12 c. dry bread cubes
3 tbsp. chopped parsley
3 tsp. salt
1/2 tsp. poultry seasoning
1/4 tsp. black pepper

Drain oysters, reserving the liquid, chop. Melt butter in skillet. Add celery and onion and cook until tender but not browned. Combine oyster, celery, onion, bread cubes, parsley, salt, poultry seasoning and pepper and mix well. Moisten stuffing with oyster liquid if necessary. Makes enough stuffing for 10 to 15 pounds turkey. NOTE: Stuffing may be baked in lightly greased casserole at 325 degrees for 45 minutes to 1 hour or until heated through. Yield: 10 cups.