Instructions: Cook celery, onion and bay leaf in butter until tender, but not brown.

Remove bay leaf. Add crumbs and parsley to butter mixture. Mix throughly.

Drain oysters; reserve liquid. Add milk to oyster liquid to make 1 3/4 cups. Add oysters, seasonings and eggs to crumb mixture; add enough liquid mixture to moisten.

YIELD: Stuffing for 10 to 12-pound turkey.

Sister Mary Calasanctius, O.S.F. Little Falls, Minn.

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