Sounds delish

I go with about 2/3 sweet cornbread and 1/3 crumbled toast.
Onions and celery (i grind the celery in the blender...I like the taste, but not the consistency). hard boiled eggs, green onions, a little garlic, chicken broth, and a touch of sage.

This is what you're talking about, except it's turkey stock.

Here is how I rolled...

Caste iron skillet on the smoker fire box...









Cooked this in the smoker before I threw in the pan..





After it cooked in smoker, added to skillet and mashed up..



I did not use all the bread, one bag wold have worked, it was real good..

I've never tried sausage in my stuffing, but I guess that would work. How was it?

Sure was a small pan of dressing. Was that for 2 people?

It was great, I remembered that is what I did last year, it is in lots of recipes out there. I also added a clove of garlic. And Chicken broth where needed of course...

Jimmy Dean sausage crumbles would have saved you some time.

I kinda followed this, less the fruit. Doubled everything else.

http://allrecipes.com/recipe/13651/awesome-sausage-apple-and-cranberry-stuffing/print/?servings=10

It mashed up in seconds with that masher. What saved me some time was buying the celery and onions all cut up, what took the longest was peeling and chopping up the clove of garlic. Those croutons where really good, they are made just for stuffing, got the same thing last year, Tom Thumb sells those in the bakery section during thanksgiving.

Just posted in upland section. Take leftover stuffing, make patty and put on waffle iron. Serve with quail & gravy. Or leftover cranberry sauce. Or butter, syrup, eggs. Or whatever you like. Savory waffles are pretty tasty..

Everyone has been telling me all day how good the stuffy was, my daughter just had some left overs and said "Dad why don't you make this more often", that made my day....

ooops didn't mean to bump this, was trying to look up how I did my stuffing last year.

Nothing has changed for me.

Anybody ever had oyster dressing? I had it once years ago, it was great

I had it once. It was fine. They had a similar dish in New Orleans at a restaurant. Here it is.

“Oysters Mosca - GARLIC!”
Reviewed November 3, 2015
Fifteen miles west of the Big E Z, Mosca's is an unpretentious neighborhood restaurant, except there is no hood. It's out of town but worth the drive. Oysters Mosca is a blend of oysters, GARLIC, butter, olive oil, breab crumbs and secret herbs ans spices then baked for 45 minutes. Add a side of pasta bordoulaise and a bottle of hearty red wine and life is great.

Their menu is limited to eight or nine items but they all looked great but the oysters made our day.

Visited October 2015
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Oyster dressing was the standard in my home growing up. Once married and having Thanksgiving at my inlaws, they did corn bread dressing. After a few years of missing my families Oyster dressing I made a batch and most folks wouldn't even taste it. My wife's grandmother decided to try it and proclaimed that it was wonderful. Now I am requested to make it every year.
If someone didn't tell you it's Oyster dressing, most folks would not know it. Adds a unique and subtle flavor that is great!