Roast Capon with corn-bread stuffing

Mix 2 cups unsweetened corn-bread crumbs with 1/2 cup diced celery, 1/4 cup melted butter or margarine, 2 tablespoons chopped onion, 1/4 teaspoon salt, 1/2 teaspoon poultry seasoning and a dash of pepper. (We don't add sugar to corn bread in the South, so if sugar is included in your pet recipe, omit it for this stuffing. Sweetened corn-bread crumbs just wouldn't make a good stuffing.) Beat 1 egg slightly and add to the crumbs, mixing lightly with a fork. Add 1/2 cup coarsely chopped well-drained oysters. Rub the cavity of a 4-5 pound capon with salt and pepper. Stuff and truss. Roast, uncovered, in a moderate oven, 350 F., for 1 1/4 hours, or until the bird is tender. Makes 6 servings. We don't serve gravy, but it is easily made from the drippings.