1    Loaf White Bread, Unsliced

    1/2 lb Butter Or Regular Margarine

      2 sm Onions, Chopped

      1    Stalk Celery, With Tops,

           -Chopped
      3 tb Minced Parsley

      1 ts Fresh Thyme Leaves

      2 ts Salt

           Freshly Ground Black Pepper
      1 pt Oysters In Liquor

  Crumble the bread quite small.  Melt the butter in a saucepan and add the
  onions and celery; cook until the onions are soft and beginning to show
  color.  Stir in the bread crumbs, add the parsley and thyme, salt and
  pepper. Drain the oysters, reserving the liquor, and heat the liquor to the
  boiling point.  If the oysters are large, cut them in half, if small, use
  whole.  Add them to the liquor and cook until the edges start to curl.
  Drain promptly and stir the oysters into the bread mixture.
  This should stuff a 10 to 15 lb turkey.
  "Manna  Foods Of The Frontier" cookbook.