“any oyster dressing fans here?”
I make two dressings every holiday. Smoked oyster for most of my family and non-oyster for in-laws family. LOL
Also, I actually use toasted breads (adding a lot of color on the outside). The turkey neck, turkey leg (bought separate) and giblets (garlic, bone, and vegetable broth), cream of mushroom soup, holy trinity of vegetables, and mushrooms. Also, my own seasons and herbs. Of course, I base with turkey drippings to caramelize the top while baking.
Hell to the yeah!
No stuffing in bird (cooked separate in pan with drippings pour on top during the process), slows down cooking. I actually stuff the bird with oranges, onions, garlic, and celery. Cooks faster and provides a lot of juices for the inside of the bird.