Oyster Dressing

1 long loaf French bread, stale
3 10-ounce containers (about 3 dozen medium) oysters
2 cups chicken or turkey stock
1f stick butter
1 large onion, chopped
3 stalks celery, chopped
3 cloves garlic, minced
1 bunch green onions, chopped, white and green parts separated
1/4 cup chopped parsley
Salt, pepper, Creole seasoning and cayenne

Directions:
Buy a po-boy loaf of French bread in paper (not plastic_ several before making dressing and let it go stale. (A good way to crumb the bread is to beat it with the side of a meat mallet while it is still in the paper bag.)

In a large bowl, break bread into small pieces and cover with water strained from the oysters and the chicken stock. Let soak 30 minutes to an hour.
Meanwhile, melt butter in a large skillet and saute' white onion and celery until soft. Add garlic and saute' a few minutes more. Add this mixture, the green onion tops and parsley to the soaked bread and mix well. Check oysters to eliminate any shell, chop them and stir into mixture. Add seasonings.

Place in a greased 9-by-13-inch baking dish, making sure there is plenty of liquid. Add more stock or water if necessary to make dressing very moist. Bake at 400 degrees for about 45 minutes to an hour, or until dressing has firmed up and is lightly browned on top.

This dressing can be stuffed into a turkey and baked, but the turkey should be stuffed at the last minute to avoid salmonella poisoning. If baked inside the turkey, make sure the dressing reaches 165 degrees.