Ingredients:
1 8 oz tub Fresh Oysters, (reserve liquid)
4 cups French Bread, cubed(day old bread is best)
1 can chicken broth
1 Tbsp olive oil
½ lb ground turkey
½ lb ground pork
3 garlic cloves, finely chopped
1 cup celery, finely chopped
½ cup scallions, finely chopped
1 cup nuts, chopped (optional - chestnuts, walnuts or pecans)
¼ cup fresh parsley, chopped
¼ tsp dried sage
salt and pepper to taste

Directions:
1. Place bread in a large bowl. Mix in broth and liquid from Oysters. Toss until mixed. Set aside.
2. In a large skillet, heat the oil. Add turkey and pork. Cook, stirring frequently done.
3. Stir in the garlic and celery. Cook until tender.
4. Add the oysters (cut oysters in half if very large), and scallions. Cook for 3 minutes. Add to bread crumb mixture.
5. Mix in nuts, parsley, sage and salt and pepper. Mix until well blended.
6. Immediately stuff poultry.

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