Preparation / Directions:
1. Cook celery, onion, and bay leaf in butter or margarine until vegetables
are tender but not brown. discard bay leaf.
2. Add bread cubes and parsley to vegetable mixture; mix thoroughly.
3. Drain oysters, reserving liquid. chop oysters; add to bread mixtures
with eggs, poultry seasoning, 1 teaspoon salt, and dash pepper. Add milk
to oyster liquid to make 1/3 cup. Add enough of this liquid to stuffing
to moistened.
Note: Makes enough stuffing for a 10 to 12 pound turkey.
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