Oyster Dressing.

I detest oysters, so would never make this, much less eat it, but I know some people love it and consider it an integral part of holiday menus.

Oyster Dressing

¼ Cup Butter
¼ Cup Olive Oil
4 Cups Onion, ¼" dice
2 Cups Bell Pepper, ¼ dice
2 Cups Celery, ¼" dice
1 Tbsp. Garlic, minced
2 Tsp. Dried Thyme
6 Dozen Oysters, drained and diced into ½" pieces (save oyster liquid)
1 ½ Gallons Stale French Bread, cut into 3/4" cubes
1 Tsp. Salt
½ Tsp. Ground Black Pepper
1 Cup Bread Crumbs
¼ Cup Parsley, chopped

Heat margarine and olive oil in a heavy 6-quart pot, add onions, bell peppers and celery. Cook until vegetables are translucent. Add garlic, thyme and oysters and cook about 4 minutes (while this is cooking, moisten bread cubes with oyster liquid; add water if necessary to moisten well). Add moistened bread cubes, salt and pepper and cook about 5 minutes stirring so it does not stick. Remove from heat and put into a greased 9x13x2 baking pan. Sprinkle with breadcrumbs and parsley and bake at 350 degrees for 20 minutes. Makes one 9x13x2 baking pan.