Oyster Sausage Stuffing

1 envelope onion soup mix
2 cups boiling water
1/2 cup butter, cubed
10 cups cubed day-old bread, toasted
1 can (8 ounces) whole oysters, drained
1/2 pound bulk pork sausage, cooked and drained
1/2 cup minced fresh parsley
3/4 teaspoon poultry seasoning

Place soup mix in a bowl; add boiling water and let stand for 5 minutes. In a Dutch oven, melt butter. Stir in bread cubes and onion soup mixture. Cover and cook over low heat for 5 minutes, stirring occasionally. Gently stir in the oysters, sausage, parsley and poultry seasoning.

Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 375° for 40-50 minutes or until heated through. Makes 9 cups (enough to stuff an 8- to 10-pound turkey).