Here's a recipe for a traditional oyster stuffing for your holiday turkey. A turkey must always be completely thawed before stuffing. It should be stuffed just before it goes in the oven. Never stuff a turkey the night before.

• 1/4 cup butter
• 1 cup onion, choppped
• 1/2 cup celery, chopped
• 1 pint stewing oysters, drained and chopped
• 2 T. fresh chopped parsley
• 8 oz. seasoned bread stuffing cubes
• 1/2 cup evaporated milk
• 1/2 cup hot water

Preparation -
Melt the butter in a large skillet. Add chopped onions and celery and saute until until tender. Stir in the chopped oysters, bread stuffing cubes, evaporated milk, and hot water and parsley and cook until heated through.

To bake the stuffing in the turkey -
Spoon the stuffing loosely into the turkey cavities. Bake in preheated oven at 325º, according to the turkey roasting timetable, then use an accurate instant-read meat thermometer to check the temperature of the inner thigh. It should be 180º. Next, insert the thermometer into the center of the stuffing. The temperature should be 165º.

To bake the stuffing separately-
Place the oyster stuffing in a greased 2-quart casserole. Cover and bake in a preheated oven at 350º for about about 35 minutes.