Oyster Stuffing

Boil livers and gizzards in 3 cups of water and retain broth. Soak French bread and breadcrumbs for 10 minutes. Drain excess liquid. Chop celery, onions, green onions, sweet pepper in food processor or blender. Chop all gizzards and livers in food processor or blender. Poach oysters for 4 minutes. Chop the poached oysters and save oyster liquer. Simmer, in oil, all chopped vegetables on medium low heat for 5 minutes. Add drained bread ingredients. Add chopped oysters and oyster liqueur. Add butter, parsley and broth as well as salt and pepper to taste. Simmer on low heat for 30 minutes or until dressing is dry enough for your taste.
Source: ThePerfectOyster.com
Photo courtsey of Taylor Shellfish Company, Inc.