Toast bread until golden brown. Meanwhile, melt butter in small saucepan. Lightly sauté celery and onion. Add poultry seasoning, thyme, salt and pepper.
Place 4 cups of bread in large bowl. Crumble remaining 2 cups of bread and place in bowl. Combine with vegetable-seasoning mix.
Add oysters and egg and toss lightly.
Add reserved oyster liquid until stuffing is moist, but not packed.
Place in greased baking pan and bake, uncovered, at 375° F until done and crusty outside, about 30-40 minutes.
Contributed by Joyce Taylor