[Fierce Allegiance]

It's like oyster stuffing, but the flavor of a thw clams (quahogs) isn't as strong and overpowering the turkey juices. better texture too.

[Mudbug]

The New Orleans oyster dressing is relatively light, with a french bread base instead of cornbread, so it doesn't overpower. The recipes I've seen have chopped oysters, but Mother-in-law leaves them whole and adds them at the last minute. In any event, her dressing is yummy. I don't have the particulars, but imagine it follows along these lines:

Saute 1/2 cup celery, 1/2 cup green bell pepper, 1/2 cup yellow onion, parsley and green onion in 1 stick melted butter until onion is translucent. Add salt, white pepper, sage, and poultry seasoning. Add pint of oysters and liquid and cook another couple of minutes until edges of oysters curl. Remove from heat and cool.

Lightly beat 2 eggs in a large bowl. Add a can of chicken or vegetable stock, plus water as needed, to moisten a loaf of crumbled, stale french bread. Stir in sauteed vegetable mixture. Bake in greased casserole pan at 325° for 30 minutes, or until bubbly. C'est ci bon!