Ingredients:
1 8 oz tub Gorton's Fresh Oysters, (reserve liquid)
3 cups dry breadcrumbs
1 cup hot water
3 Tbsp butter, melted
1 Tbsp olive oil
2 garlic cloves, minced
1 onion, finely chopped
3 stalks celery, finely chopped
1 tsp fresh sage, chopped
1 tsp fresh thyme, chopped
¼ cup fresh parsley, chopped
salt and pepper to taste
½ cup chopped nuts, (chestnuts, walnuts or pecans)

Directions:
1. Place breadcrumbs in a large bowl. Add liquid from Oysters, water and butter. Mix well. Set aside.
2. In a large skillet, heat the oil. Add garlic, onion, and celery. Cook until tender. Add Oysters and cook 3 minutes.
3. Mix in sage, thyme, parsley, salt, pepper and nuts. Mix well.
4. Transfer Oyster mixture to breadcrumb mixture.
Mix well, adding more water if too dry.
5.Immediately stuff poultry.

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

Nuts can be omitted from this recipe.