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CHOP ALL SEASONING AND COVER WITH WATER AND COOK OVER MEDIUM HEAT
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UNTIL TENDER (ABOUT 15 MINUTES). REMOVE FROM HEAT AND SET ASIDE.
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DRAIN OYSTERS, RESERVING LIQUID; MAKE SURE THERE ARE NO SHELLS STILL IN
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OYSTERS; WITH HAND, SQUEEZE OYSTERS TO BREAK UP; ADD TO LARGE BOWL.
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BREAK APART FRENCH BREAD INTO LARGE CHUNKS AND PUT IN COLANDER AND
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WET THOROUGHLY WITH WATER. SQUEEZE, WITH HANDS, ALL EXCESS WATER
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OUT OF BREAD. BREAK APART AND PUT INTO BOWL WITH OYSTERS. ADD
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STUFFING MIX.
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ADD SEASONINGS TO BREAD AND OYSTERS (SAVING LIQUID)
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ADD SALT, PEPPER AND CRUSHED RED PEPPER TO TASTE; ADD BEATEN EGGS
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AND SOME OF THE OYSTER LIQUID (ABOUT 1/4 CUP); STIR COMPLETELY.
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MELT ONE STICK OF MARGARINE IN SKILLET OVER MEDIUM HEAT; ADD (BY
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LARGE SPOONFUL) THE DRESSING MIXTURE UNTIL ALL IN SKILLET. COOK OVER
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MEDIUM LOW HEAT STIRRING VERY OFTEN TO PREVENT STICKING. THIS WILL
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TAKE APPROXIMATELY TWO TO THREE HOURS. DURING COOKING, ADD OYSTER
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LIQUID, OR SEASONING LIQUID. AS DRESSING STARTS TO BECOME DARK BROWN,
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I USUALLY ADD PATS OF MARGARINE ON THE TOP AND JUST LET IT MELT INTO
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THE DRESSING. ALL OF THIS IS FOR MOISTNESS. YOU HAVE TO BE CAREFUL OR
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IT WILL DRY OUT.
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NOTE: YOU MAY NEED TO LET THE DRESSING STICK SOMEWHAT ON THE
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BOTTOM OF THE SKILLET TO GIVE YOU THE DESIRED COLOR AND DONENESS.
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IT'S ALL RIGHT TO SCRAPE THE SKILLET BOTTOM OFTEN TO REMOVE THIS
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COATING.
