Heat oven to 325 degrees.

Melt margarine in a large nonstick ovenproof skillet. Add mushrooms, onion and celery, cook and stir over medium-high heat for 3 to 5 minutes or until tender.

Meanwhile, in a small saucepan combine oysters and chicken broth. Bring just to a boil. Remove from heat, drain, reserving liquid. Chop oysters coarsely.

Stir stuffing mix into cooked vegetables. Add oysters, parsley, thyme and enough reserved liquid to moisten lightly, toss to combine. Cover skillet.

Bake with turkey during the last 20 minutes of roasting.

Cook's Note: If desired, one 8 oz. can oysters, drained and chopped, can be substituted for refrigerated oysters. Do not add oysters when heating chicken broth.