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I found this online. Maybe it is similar.

Oyster Dressing
1961 Betty Crocker Cookbook

1 cup butter
3/4 cup finely chopped onion
12 cups bread crumbs
1 1/2 cups chopped celery, stalks and leaves
Less than 2 tsp salt, or to taste
1 tsp pepper
1 tbs poultry seasoning, or to taste
2 cups or 2 (12-oz) cans chopped, drained oysters
about 5 ounces chicken or turkey broth

Melt butter in a large heavy skillet. Add onions and cook until onions are yellow, stirring occasionally.

In the skillet, stir in some of the bread crumbs. Heat, stirring to prevent excessive browning. Turn into a deep bowl. Lightly mix in remaining ingredients.

Add enough hot water or chicken/turkey broth (5 ounces) to moisten lightly. Grease a 9 x 13-inch pan. Put dressing in the pan.

Bake at 350 degrees, covered with aluminum foil, for 35 to 40 minutes. Remove foil; leave uncovered and bake an additional 10 minutes. Yield: 12 servings.

From the 1969 & 1978 Betty Crocker's Cookbook

Bread Stuffing

Allow 3/4 cup stuffing for each pound of ready-to-cook

chicken or turkey. A 1- to 1-1/2 pound Rock

Cornish hen requires about 1 cup stuffing. Allow

1/4 to 1/3 cup stuffing for each rib pork chop and

about 1/2 cup per pound of dressed fish.

3/4 cup minced onion

1-1/2 cups chopped celery (stalks and leaves)

1 cup butter or margarine

9 cups soft bread cubes

2 teaspoons salt

1-1/2 teaspoons crushed sage leaves

1 teaspoon thyme leaves

1/2 teaspoon pepper

In a large skillet, cook and stir onion and celery

in butter until onion is tender. Stir in about 1/3 of

the bread cubes. Turn into deep bowl. Add remaining

ingredients and toss. Stuff turkey just before

roasting.

9 cups (enough for a 12-pound turkey)

Variations:

Oyster Stuffing: Decrease bread cubes to 8 cups

and add 2 cans (8 ounces each) oysters, drained

and chopped, with remaining ingredients.