Oyster, bread and pecan stuffing Recipe - Los Angeles Times

Ingredients

• 1 tablespoon oil
• 2 small onions, diced
• Dash mixed dried herbs (oregano, basil, sage)
• 2 cups button mushrooms, chopped
• 1 cup pecans, chopped
• 1/2 cup finely chopped celery
• 3 cups toasted bread crumbs
• 1/2 cup chopped canned oysters
• 1 egg, beaten
• Salt, pepper