|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Dry bread cubes||6 Cup (96 tbs)|
|Snipped parsley||1 Tablespoon|
|Shucked oysters||1 Pint|
|Poultry seasoning||1 Teaspoon|
Cook celery, onion, and bay leaf in butter or margarine till vegetables are tender but not brown.
Discard bay leaf.
Add bread cubes and parsley to vegetable mixture; mix thoroughly.
Drain oysters, reserving liquid.
Chop oysters; add to bread mixture 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 moisten.