DO NOT MAKE THIS THE DAY BEFORE!!! Make it just before

stuffing the turkey right before you bake it.


1/2 C. celery, chopped

1/2 C. onion, chopped

1 bay leaf

1/4 C. butter

6 C. dry bread crumbs

1 T. parsley, chopped

3 C. raw oysters, chopped

1 tsp. poultry seasoning

Salt and pepper

2 eggs, beaten

1 3/4 C. oyster liquor plus milk, if needed


Cook celery, onion and bay leaf in butter until tender but not brown. Discard

the bay leaf. Add crumbs and parsley to the butter mixture. Add oysters,

seasonings and eggs. Add enough of the liquid mixture to moisten. This will

stuff a 10- to 12-pound turkey.