Ingredients

• 1 tablespoon vegetable oil
• 4 stalks celery, diced
• 1 1/2 cups chopped onion
• 5 cups crumbled cornbread
• 1/2 cup chopped, cooked turkey giblets
• 8 ounces shucked oysters
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon dried sage
• 1/2 teaspoon ground nutmeg
• 2 eggs, beaten
• 2 cups chicken stock

Instructions

1. Heat oil in a skillet over medium-high heat. Cook and stir celery and onions until the onions are translucent, about 5 minutes.
2. In a large bowl, combine the crumbled cornbread, cooked celery, cooked onions, giblets, oysters, parsley, basil, salt, paprika, dried sage, and nutmeg. Toss well.
3. Preheat oven to 350 degrees F (175 degrees C).
4. 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.
5. You can also stuff the stuffing mixture in the turkey. Remove stuffing promptly once bird is cooked.