Preheat your oven to 350°F (175°C).

Grease a baking dish or casserole dish and set it aside. The size of the dish will depend on the quantity of dressing you are making.

In a skillet, heat the vegetable oil over medium heat. Add the chopped celery and onions. Saute until they are tender, typically for about 5-7 minutes. Set aside to cool.

In a large mixing bowl, combine the dry bread crumbs and chopped fresh parsley.

Add the sauteed celery and onions to the bread crumbs mixture. Mix well to combine.

Drain the oysters, reserving the liquid. Chop the oysters into smaller pieces if they are large.

Add the chopped oysters to the bread crumb mixture and gently combine.

In a separate bowl, whisk together the beaten eggs, reserved oyster liquid, salt, poultry seasoning, dried thyme, and ground black pepper.

Pour the liquid mixture over the bread crumb and oyster mixture. Gently fold everything together until well combined.

Transfer the dressing mixture to the greased baking dish, spreading it out evenly.

Bake in the preheated oven for approximately 30-40 minutes or until the top is golden brown and the dressing is cooked through.

Once done, remove from the oven and let it cool for a few minutes before serving. Serve the Pepperidge Farm Oyster Dressing as a delicious side dish for your holiday meal or any special occasion.