I use to prepare the same wonderful oyster stuffing every year calling it "tradition". So, about five years ago, when I realized how predictable my special dinner had become, I started using a different recipe every year. Today, I used this one. I have to tell you, it went over so well, we could hardly wait to eat the leftovers tomorrow (I always cook more than needed, just in case). I followed the recipe exactly except for the following changes as recommended by reviewers. I chose to go with the Pepperidge Farm, Country-Style mix of white and wheat cubes, and I'm so glad I did. I also added one-fourth cup of Madeira wine and, because I did not stuff the bird with this, I used the whole can of turkey broth. I just went for it. Again, thank you to reviewers. I used Jimmy Dean's sage-flavored sausage. Three last tips if you want the same rave reviews. First, dig that grose liver out of the turkey, saute it until browned, but still pink in the middle, then pulvarize it in the food chopper, just get it all in. It's the magic ingredient! (Sometimes we have to look the other way). Second, use real fresh or frozen cranberries. It makes a world of difference. They gently pop in your mouth and add a surprise to every bite. Third, use fresh herbs whenever possible. (I use a little coffee bean grinder to get them down to size). This recipe is an abosolute winner, and a keeper. Thanks Stacy.
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I use to prepare the same wonderful oyster stuffing every year calling it "tradition". So,...