Ingredients:
2 8 oz tubs Gorton's Fresh Oysters, (reserve liquid)
3 Tbsp butter
1 cup celery, chopped
1 cup onions, chopped
¼ cup scallions, chopped
½ cup fresh parsley, chopped
1 Tbsp fesh sage, finely chopped
1 Tbsp fresh thyme, finely chopped
½ tsp salt
¼ tsp black pepper
1/8 tsp nutmeg
4-5 cups dry cornbread, cubed
1 egg, beaten (optional)

Directions:
1. In a large skillet, melt the butter. Add the celery and onions. Cook until tender. Remove from heat.
2. Mix in scallions, parsley, sage, thyme, salt, pepper and nutmeg. Mix well.
3. Blend in the oysters and liquid (and egg if desired). If too dry add more water, if too wet add more cornbread.
4. Immediately stuff poultry.

Notes:
If not stuffing poultry, bake stuffing mix in lightly greased covered casserole dish at 350°F for 30-40 minutes.