Oyster Stuffing

Oyster stuffing with celery, onions, crumbled cornbread, and turkey giblets. This recipe makes enough stuffing to stuff a 10- to 12-pound turkey.

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Heat oil in a skillet over medium-high heat. Cook and stir celery and onions until the onions are translucent, about 5 minutes.

In a large bowl, combine the crumbled cornbread, cooked celery, cooked onions, giblets, oysters, parsley, basil, salt, paprika, dried sage, and nutmeg. Toss well.

Preheat oven to 350 degrees F (175 degrees C).

Stir beaten eggs and chicken stock into the stuffing mixture. Transfer mixture to a casserole dish and bake it in preheated oven approximately 1 hour and 20 minutes.

You can also stuff the stuffing mixture in the turkey. Remove stuffing promptly once bird is cooked.

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