Yield: 8 servings
Toast bread in a 375 F. oven until golden brown.
Melt butter in large skillet and add celery, onions and saute until tender, about 5 minutes. Add parsley. Remove from heat and stir in poultry seasoning, salt and pepper. Place in large bowl.
If oysters are large, you may want to cut them into smaller pieces. Add bread cubes and drained oysters and toss well until the stuffing is moist. Add chicken broth.
Bake in a buttered casserole at 350 F. until heated through with a slight crust on the outside, about 30 to 35 minutes.
Please note that some ingredients and brands may not be available in every store.