Preheat oven to 350 degrees Fahrenheit.
In a medium saucepan, sauté onion and celery in butter until tender, about 8 minutes.
Moisten bread cubes in a small amount of water and then add parsley, salt, pepper, chopped oysters, stock and gizzard. Mix, add to the saucepan, and heat thoroughly.
Remove from heat, add the eggs and mix well. Place in greased 1 1/2-quart casserole and bake for 30 minutes.
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