1 bell pepper, chopped
1/2 c. celery, chopped OR 1 tbsp. celery seed
2 eggs
1 tbsp. sage
1 tbsp. poultry seasoning
6 slices of toast
1 onion, chopped
1 c. OR 1/2 pt. oysters
1 tsp. salt
1 tsp. black or white pepper

Crumble toast and bread in a large bowl. Boil poultry neck and gizzards and vegetables. Add sage, poultry seasonings, pepper and salt. Mix with drippings from fowl. Pour over mixture in bowl and add eggs and mix well. Cut oysters in pieces and add. Cook in ungreased pan 1 hour at 325 degrees.