4 qt. toasted bread cubes
1/2 c. butter
1 c. celery, chopped
1 1/2 c. onions, chopped
1/2 c. butter
1 qt. oysters (with liquid)
1/2 c. milk
1 tsp. sage
2 tsp. salt
1/2 tsp. pepper

Measure bread cubes into a large bowl. Melt 1/2 cup butter in skillet. Cook celery and onions until soft. Pour over bread cubes. Heat 1/2 cup butter in skillet; add oysters and liquid. Heat a few minutes; remove oysters. Pour liquid over bread cubes. Chop oysters; add to bread cubes mixture. Add milk, sage, salt and pepper. Mix well. Stuff lightly into turkey.

Makes enough for a 16 to 18 pound turkey.