In skillet, cook 1/2 lb. pork sausage, 2 cups chopped celery, 1 medium onion, chopped until meat is browned and vegetables are tender. Drain off excess fat. Coarsely shred potatoes into cold water to prevent discoloration. Drain oysters, reserving liquid. Add enough water to oyster liquid to make 1/2 cup liquid. Drain potatoes. In saucepan, combine oyster liquid and potatoes. Cover and simmer 5 minutes, stirring occasionally. Remove from heat. Stir in sausage mixture, oysters, salt, poultry seasoning and pepper. Makes 6 1/2 cups stuffing or enough for an 18 lb. turkey. For smaller turkey, turn remaining stuffing into 1 quart casserole. Cover and bake in 325* oven for 45 minutes.