1 loaf white bread, unsliced
1/2 pound butter or margarine
2 chopped onions
1 stalk celery with leaves, chopped
3 tablespoons parsley, minced
1 teaspoon fresh thyme leaves
2 teaspoons salt
freshly ground black pepper
1 pint oysters with liquid
Crumble the bread quite small. Melt the butter in a saucepan and add the onions and celery; cook until the onions are soft and beginning to show color. Stir in the bread crumbs,
add the parsley and thyme, salt and pepper. Drain the oysters, reserving the liquid. Heat the liquid in a small saucepan, to the boiling point. If the oysters are large, cut them in half, if small, use
whole. Add them to the boiling liquid and cook until the edges start to curl. Drain promptly and stir the oysters into the bread mixture.
This can stuff a 10 to 15 lb. turkey.