Preheat oven to 400°F and toast the bread until golden brown on the middle rack. turn into a large bowl.
Meanwhile heat butter until melted and foam subsides. Add onions and celery and cook about 5 minutes until tender.
Remove from heat and stir in the spices.
Stir in the bread cubes, and drained oysters and toss well, until the stuffing is moist, but not packed together; stir in the stock and eggs. Put in bird while moist, remoisten and adjust spices as necessary. If cooked in a casserole dish at 350°F until heated through with a crust on the outsides, 25 to 40 minutes.
Oyster juice may be used in place of some of the stock.