Ingredients:

1/2 C. celery, chopped
1/2 C. onion, chopped
1 bay leaf
1/4 C. butter
6 C. dry bread crumbs
1 T. parsley, chopped
3 C. raw oysters, chopped
1 tsp. poultry seasoning
Salt and pepper
2 eggs, beaten
1 3/4 C. oyster liquor plus milk, if needed

Directions: 

Cook celery, onion and bay leaf in butter until tender but not brown. Discard the bay leaf. Add crumbs and parsley to the butter mixture. Add oysters, seasonings and eggs. Add enough of the liquid mixture to moisten. This will stuff a 10− to 12−pound turkey.

DO NOT MAKE THIS THE DAY BEFORE!!! Make it just before
stuffing the turkey right before you bake it.