Louisiana Oyster Stuffing

Heat the butter in a large saucepan over medium heat. Add the celery, onion, and bay leaf. Cook, stirring frequently, until the vegetables are tender. Remove the bay leaf.

Remove the pan from the heat. Add the breadcrumbs and parsley to the saucepan and stir quickly to coat the crumbs in the butter.

Stir the oysters, poultry seasoning, and eggs into the stuffing mixture. Mix well. Add salt and pepper as desired. Stir in the oyster liquor (and any additional liquid if needed) until the stuffing is the desired consistency (it should be moist but not wet).

Let the stuffing cool then stuff the turkey and bake immediately.

This recipe should be made only when ready to stuff and bake the turkey, do not make it ahead of time.