---------- Recipe via Meal-Master (tm) v8.02
  Categories: Bohemian, Poultry, Side dish
       Yield: 1 servings
       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.