Oyster Dressing

½ cup cooking oil
6 large onions, chopped
4 large cloves garlic, chopped
6 dozen oysters, drained (reserve liquor)
2 (8oz) packages Pepperidge Farm herb seasoned stuffing mix
1 cup celery, chopped
1 cup bell pepper, chopped
1/2 cup parsley, chopped
2 eggs, beaten
½ cup butter
salt and pepper to taste

In a Dutch oven, heat the oil. Add the onions and garlic and sauté over medium heat until browned. Add the drained oysters and cook until the edges curl. Add the stuffing mix and oyster liquor. The mixture should be moist. If there is not sufficient oyster liquor, add a small amount of water. Add the celery, bell pepper, parsley, eggs, butter, salt, and pepper. Cook, stirring occasionally, for 20 minutes, adding water as necessary to maintain a moist consistency. Makes enough stuffing for a 18-22 pound turkey.

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