1 pt. stewing oysters, chopped
4 c. stale bread cubes
2 tsp. salt
1/8 tsp. lemon pepper
1/8 tsp. sage
3 tbsp. butter
1 minced onion
2 tbsp. minced parsley
3/4 c. minced celery

Saute oysters in fry pan for 5 minutes. Drain. Combine bread crumbs, salt, lemon pepper and sage. Add oysters. Melt butter in fry pan. Add onion, parsley and celery. Saute until tender. Add to bread mixture and toss lightly. Enough stuffing for a 4 pound fowl.