Oyster Stuffing (Irma Jean Weinberg)

Cook 1/2 C each chopped celery and onion in 1/4 C butter until tender.
Add 6 C dry bread cubes and 1 T chopped parsley.
Mix well
Add 2 beaten eggs, 1 pint raw oysters (chopped) 1 tsp poultry seasoning, 1 tsp salt and dash of pepper.  Add milk to oyster liquor to make 1/4 to 1/3 C.  Add enough liquid to stuffing to moisten (you may need more milk)
This makes enough for a 10lb turkey
Double this for a 12 x 8 flat baking dish.