1 - 1 lb. pkg. dry Herb Seasoned Stuffing Mix
2 cups water
1 1/2 sticks butter
1 1/2 cans cream of chicken soup
1 small onion, chopped
1 1/2 sticks celery, chopped

Heat water, onion, celery and margarine until celery gets a bit tender and add to dry mix and stir. Add soup. At this point can refrigerate until next day if desired. When ready to bake, add 1 can (and some liquor) fresh oysters, cut up. Stir well. Bake at 350 Degrees F for about 2 hours. Check several times, stir and add broth if is too dry.