Oyster Stuffing

Directions

1. 1
   Crumble the bread quite small.
2. 2
   Melt the butter in a saucepan and add the onions and celery; cook until the onions are soft and beginning to show color.
3. 3
   Stir in the bread crumbs, add the parsley and thyme, salt and pepper.
4. 4
   Drain the oysters, reserving the liquor, and heat the liquor to the boiling point.
5. 5
   If the oysters are large, cut them in half, if small, use whole.
6. 6
   Add them to the liquor and cook until the edges start to curl.
7. 7
   Drain promptly and stir the oysters into the bread mixture.