Drain and coarsely chop the oysters, reserving ½ cup of the liquor.
Melt the butter in a skillet, pour off and reserve ½ cup.
Sauté the onion and celery in the skillet until tender.
Stir in the oyster liquor and simmer for 10 minutes.
Toss the bread cubes and vegetable mixture together in a large bowl, and allow the mixture to cool slightly.
Add the eggs and herbs, and mix until well blended.
Gradually add the reserved butter to moisten and toss with a fork to coat evenly.
Add the oysters, and salt and pepper to taste.
Allow the stuffing to cool before using.
Notes
Adapted from "Oysters - A Culinary Celebration" by Joan Reardon and Ruth Ebling, 1984, Parnassus Imprints Recipe Chef:Joan Reardon and Ruth Ebling Photo Credit:Mike Morgan for The Washington Post