Combine the oysters, oyster liquor, and water; stir and refrigerate at least 1 hour. Strain and reserve the oysters and 4 cups of the oyster water separately; refrigerate again until ready to use

In a medium size bowl, combine the seasoning mix ingredients; mix well. Set aside.

Place 1 stick plus 2 Tablespoosn of the margarine in a heavy 8-quart saucepan or large Dutch oven over high heat. When margarine is half melted, add 3 cups of the onions, 2 cups of the celery, and 2 cups of the bell peppers; saute until onions are well browned, about 30 minutes, stirring occasionally. Stir in 3 tablespoons of the seasoning mix and the garlic. Reduce heat to low and cook about 4 minutes, stirring and scraping pan bottom occasionally. Add the remaining 2 sticks of margarine, 3 cups onions, 2 cups celery and 2 cups bell peppers, 1 cup of the green onions, 1 cup of the parsley, and the bay leaves. Turn heat to high, stirring until margarine is melted; cook until vegetables are tender but still a little crunchy, about 10 minutes, stirring occasionally.

Now stir in the reserved 4 cups oyster water and cook about 15 minutes, stirring occasionally. Stir in the remaining 1 tablespoon plus 1 teaspoon seasoning mix and enough bread crumbs (start with 4 cups, but you may need a little more) to make a fairly moist but not runny dressing. Remove from heat.

Drain oysters well and stir them into the dressing. Spoon dressing into an ungreased 15x11-inch baking pan (preferably not a non-stick type) and bake uncovered in a 350 F oven until well browned, about 1 hour, stirring only after a dark crust builds (30 to 45 minutes). Then remove from oven and stir thoroughly but gently so oysters won't break apart, scraping browned parts from pan bottom and sides into the mixture. Discard bay leaves.

Add the butter and the remaining 1 cup green onions and 1 cup parsley, stirring well. Serve as desired.

well before using it to stuff fowl.

Paul Prudhomme per Fred Towner