A classic Deep South dressing, made with torn French bread, vegetables and fresh Gulf oysters with their liquor.
Classic Oyster Dressing
Growing up, Mama always made two dressings. One, she made with bread, most often using the Pepperidge Farms herb stuffing mix and it went right into the bird, with leftovers to be baked in a side dish. I always ate the one from the turkey and despite modern day warnings, I somehow survived. It really was the best!
The other dressing she made was an oyster dressing for my Daddy. Daddy was the oyster lover in our family and none of the rest of us were all that interested in it to my recollection.