New England Oyster Dressing

• 1 cup butter or margarine
• 2 cups celery, diced
• 1-1/2 cups onion, finely chopped
• 1/3 cup parsley, finely chopped
• 1/2 teaspoon black pepper
• 2 – 6-ounce bags Mrs. Cubbison's Seasoned Dressing or Corn Bread Stuffin'
• 1 pound fresh shucked oysters or 1 16-ounce can, drained
• 1/2 cup (approx.) oyster liquor or chicken broth (optional)
  

In a large sauce pan, over medium heat, place butter, celery and onion. Stir and cook until vegetables are tender, about 8 minutes. Do not brown. Add parsley and pepper; mix. Stir in seasoned stuffing mix. Add and mix in oysters, whole or chopped, as desired. If a moist dish is preferred, add oyster liquor or broth to make desired consistency. Spoon into baking dish or casserole. Bake at 325 degrees for about 40 minutes or until heated through and oysters are cooked. Makes about 8 cups.

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