1 lb Pork sausage

      1 lb Saltine crackers

      3 c  Chicken stock; hot

      1 c  Onion; chopped

      1 c  Celery; chopped

      2 tb Butter

      4 ts Sage; rubbed

      2 ts Thyme (leaves)

      1 tb Parsley

    1/2 ts White pepper

      2 cn Smoked oysters; drained

  Recipe by: Randy Pollak
  Cook sausage in a  medium frying pan, chopping and stirring with a
  wooden spoon to crumble. Remove sausage reserving about 2 tablespoons of
  fat. Add butter heat until melted, then add onions and celery. Saute
  until onions are soft and translucent.
  In a very large mixing bowl, add crackers and crush into small pieces.
  Add all remaining ingredients except for chicken stock. Mix until
  thoroughly combined. Add chicken stock and stir until well moistened.
  Use as a stuffing for poultry or transfer to a baking dish and bake at
  350-degrees for about 1 hour or until done.