Now let's talk dressing!  First of all, I never put stuffing inside the turkey because it's difficult to get the stuffing to a safe temperature without overcooking the turkey.  Besides if it's really good dressing the turkey won't hold enough! 

I have a dressing recipe I've developed over the years that is a big hit every time I serve it.  It's more like a savory bread pudding than the typical loose stuffing.  The first time my granddaughter raided the fridge was for some leftover dressing the morning after Thanksgiving.  She was only 3 years old and my daughter woke up to little Catie standing by the bed eating a chunk of cold dressing!  We all got a good chuckle out of that.

First finely chop the onion and celery. Then put them in a microwave safe bowl or measuring cup, add the 1/2 stick of butter and cover with water or broth.  Cover the container with plastic wrap and microwave for about 5-10 minutes on high until the celery and onions are tender.  (Or you can saute the onions and celery in a skillet with a little butter if you don't have a microwave)

While the onions and celery are cooking, brown the sausage in a skillet just like you would scramble hamburger but don't drain it.  While the sausage is browning tear the french bread into pieces in a large bowl and add the bag of cornbread stuffing mix.  Add the eggs, milk and oysters. (I smush the oysters up with my hand...another good use for those kitchen gloves!).  Then add the sausage with the drippings and the celery-onion mixture with the liquid they cooked in.

Once all of the ingredients are added except the broth and sage start stirring in the broth a cup or so at a time until the dressing is very moist.  The amount you need will vary depending on the size of the french bread loaf and other variables so just keep stirring in broth until the dressing mixture is very wet.

As for the sage, the dressing will be flavorful from the spices in the sausage but if you really like a strong sage flavor you may want to add a little more.

Coat the pan with shortening or baking spray (this is not essential but you'll be glad you did when cleanup time comes).  Then put the dressing in the pan.  This recipe makes a lot so depending on the size of the french bread loaf you may need to put some of it in another pan to bake or freeze it for the next time you want to make a quick, easy chicken and dressing meal.

Bake at 350°F for about 45 minutes or until the dressing puffs up in the center and browns a little.  When it puffs up a bit in the center the eggs are done and so is everything else.

Remember when you're making dressing it's a bit like soup in that amounts don't have to be exact so don't be afraid to wing it.  For instance if you only have 3 eggs that will be enough or a little more or less of something.  The main thing is to make sure you add enough broth to make it moist and with the oysters and sausage it will be delicious!