16 c. bread cubes(sitting out for a day)
1/2 c dried parsley
4 t. basil
2 t. salt
2 t. paprika
1/2 t. nutmeg

(if you want the giblets and neck in the stuffing, cook them till tender
in water to cover, plus l onion,some celery ribs and leaves, 1/2 bay leaf
and salt about 2 hours; then chop them and the cooked veggies(now you know
why I save the removed giblets from one year in the freezer and use them in the
turkey for the current year it’s so slow to thaw and remove them early enough
to use them in the stuffing)

1/2 c oleo
1/2 c chopped onions
4 c. mushrooms,sliced(about 12 oz)
2 c. chopped celery

Saute these till soft.

If using sausage, brown about 1 1/2 pounds of bulk sausage and skim off grease.

If using oysters, simmer 2 pints,chopped in the oyster liquor and some oleo.

Now mix the bread, seasonings,giblets if desired,sausage, or oysters, and the
sauted veggies together. Moisten with giblet stock or milk.(the oysters don’t
need much cooking time). Enough to stuff a 20 pound turkey.(I often divide the
two stuffing areas
with part getting sausage/giblet and the other getting oyster)
These can also be baked outside the turkey.