Preheat oven to 350.
Melt the butter in a large sauté pan over medium heat. Cook the sausage for 5-6 minutes. Add the onions and celery and cook for 5-10 minutes, stirring often to prevent browning. Add the red bell pepper, garlic, salt, poultry seasoning, black pepper and sage. Continue cooking for 3 more minutes.
Remove from the heat and place mixture in a large mixing bowl. Add the chopped parsley, chicken stock and eggs and beat with a wire whisk until well blended. Fold in the oysters, crumbled white bread, cornbread, and crackers. Pour into 3 quart Pyrex baking dish and bake for 45 minutes.
Remove from the oven and serve.
Yield: 8-10 servings