Drain oysters, reserving liquor. Set aside.
Cube french bread. Place on cookie sheet and toast lightly in 250° oven. Transfer to large (at least 4 quart) bowl.
Chop onion, shallots, celery, and celery leaves. Add parsley. Melt butter in large skillet. Sauté vegetables for two to three minutes (do not brown). Near end of cooking, add salt, pepper, and dried herbs. More can be added later, so add in moderation, especially the sage.
Transfer vegetable/butter mixture to bowl containing bread. Toss gently until bread is thoroughly coated (I find my hands work best for this). Taste, and adjust seasoning if needed.
Add drained oysters whole. Toss again. If stuffing is too dry, add some of the oyster liquor. Sample again, and adjust seasoning if necessary. Serve hot.
