Grandmom Coskey's Oyster Stuffing
(serves about 10 people)

-1/4 lb of butter (or less if you prefer)
-1 small to medium onion, chopped (to taste) 
-3 or 4 stalks of  celery, chopped (to taste)

-1 1/2 loaves of bread, broken
-1 teaspoon (or to taste) poultry seasoning containing 
  marjoram and thyme
-salt and pepper to taste

-small can of oysters, well drained and chopped (or more if 
  you really love oysters) - reserve liquid
-3/4 can of chicken broth (optional)

*Lightly sauté onions and celery together in butter, just enough to melt butter plus an extra minute or two
 
*In very large bowl, alternately toss bread, poultry seasoning, salt and pepper together with a large spoon, coating bread evenly.

*Add onion /celery mixture and oysters to above, sprinkling with liquid reserved from can of oysters, mixing all evenly.  

*The original recipe calls to moisten additionally with water, but Jean uses a little chicken broth for extra moisture and taste in place of the water.

Stuff  bird and cook according to instructions to cook poultry.