Preheat oven to temperature appropriate for roasting your bird, typically 325-375°F (160-190°C).

Remove black portion of oysters and discard.

In a large bowl, combine soft bread cubes, diced celery, chopped onion, and chopped parsley.

Pour melted margarine over the bread mixture.

Add poultry seasoning, drained oysters, and beaten eggs.

Season with salt and pepper to taste.

Gradually add milk until the mixture reaches your desired consistency (moist or dry).

Mix all ingredients together thoroughly.

Stuff the bird with the oyster dressing.

Roast bird as usual, ensuring the stuffing reaches a safe internal temperature.