Instructions: Melt butter in a large sauce pot or Dutch oven. Saute the onions, celery and garlic about 5 minutes, or until limp. Add the chicken broth and reserved oyster liquor and boil until reduced by one-third. Add chopped oysters and parsley and return to a boil. As soon as the mixture starts to boil, turn off the heat.

Stir in enough of the bread crumbs to make a moist - not wet - dressing.

Add sage, thyme, salt and pepper. Stir in parmesan. Place in a 3-quart casserole. Bake about 45 minutes, until somewhat crusty on top and sides.

Variations: Add cooked, crumbled Italian sausage. Use the stuffing to stuff a turkey.

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