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OYSTER STUFFING

1/2 STICK OF WHOLE BUTTER(4OZ.)
2 SMALL ONIONS-CHOPPED
BUNCH OF CELERY-CHOPPED
1 TBL OF CHOPPED FRESH GARLIC
4 CUPS OF CHICKEN STOCK
QUART OR MORE IF YOU LIKE THE TASTE OF OYSTERS(CUT IN HALF IF LARGE, SAVING THE JUICE)
1/4 CUP FRESH CHOPPED PARSLEY
6-8 CUPS OF BREAD CRUMBS
1 TBL OF GROUND SAGE
1 TBL. OF WHOLE TYME
S&P TO TASTE
1 CUP OF PARMESAN CHEESE(GRATED OR SHREDDED)

SAUTE THE ONION AND CELERY, AND GARLIC IN A SAUCE POT WITH THE BUTTER FOR ABOUT 5 MIN OR UNTIL LIMP ADD THE CHICKEN STOCK AND OYSTER LIQUOR REDUCE THIS BY A 1/3 ADD YOUR CHOPPED OYSTERS AND PARSLEY AND BRING IT TO A BOIL--AS SOON AS IT STARTS TO BOIL--TURN OFF HEAT ADD THE BREAD CRUMBS--ENOUGH O MAKE A MOIST DRESSING --BUT NOT WET ADD SAGE,TYME, AND S&P STIR IN PARMESAN CHEESE
BAKE THIS FOR 15-20 MINUTES @ 350 DEGREES OR UNTIL SOMEWHAT CRUSTY ON TOP AND SIDES

VARIATION
STUFF THE TURKEY WITH IT.
YOU MAY ADD A GOOD ITALIAN SAUSAGE TO THIS RECIPE--SIMPLY COOK THE SAUSAGE AND GRIND UP AND ADD TO THE RECIPE AT THE END BEFORE BAKING.