5 tbsp. minced onions
1 1/2 c. chopped celery
1/4 c. (1/2 stick) butter
3 qts. French bread cubes
4 tsp. chopped parsley
1 tsp. salt
1/4 tsp. pepper
2 doz. oysters, chopped
1 c. turkey stock and ground cooked gizzards
2 eggs, slightly beaten

Saute onion and celery in butter until tender, about 8 minutes. Add bread cubes which have been moistened in water, parsley, salt, pepper, chopped oysters and stock with ground gizzards. Mix and heat thoroughly. Remove from heat; add eggs, mix well. Place in greased 1 1/2 quart casserole. Bake in 350 degree F. oven for 30 minutes. Yield: 6 servings.