|Butter||1 Cup (16 tbs)|
|Poultry seasoning||2 Tablespoon|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Celery||1 1⁄2 Cup (24 tbs), chopped|
|Stale white bread cubes||16 Cup (256 tbs), lightly toasted|
|Parsley||2 Tablespoon, chopped|
Melt the butter in a large heavy skillet.
Add the onion, celery, and parsley and saute over medium heat until the vegetables are tender.
Do not brown.
Add the salt, pepper, and poultry seasoning.
Cook over low heat, stirring constantly, for 2 minutes.
Place the bread cubes in a large bowl.
Add the sauteed vegetables.
Drain the oysters on paper towels, reserving the liquid.
Chop the oysters coarsely.
Add to the mixture, tossing gently to mix well.
Add a little of the reserved oyster liquid if the dressing seems too dry.
Taste for seasoning.
Stuff and truss the turkey.
Place any leftover dressing in a buttered casserole.
Bake in the oven with the turkey for the last 30 minutes of the roasting time.