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LOUISIANA OYSTER DRESSING 
1 med. loaf stale French bread
2 doz. lg. Louisiana oysters & juice
1 tsp. black pepper
1 tsp. paprika
3 med. onions, chopped
2 c. chopped celery
1/2 c. chopped pecans
1 pinch sage
1 tsp. thyme
1 c. cornmeal, white or yellow
2 beaten eggs
Chopped livers from turkey

Break bread in large pieces, soak in strained oyster water, squeeze out excess water; work in cup of cornmeal. Put onions, celery, chopped liver, pecans, thyme, pinch of sage, cooking oil or butter to cover bottom of large iron skillet; put all together in skillet and saute until onions are transparent.

Add bread and meal mixture and mix well in skillet. Add salt to taste. Chop the large oysters into 4 pieces and if small, add whole. Turn off the fire and add 2 beaten eggs and mix in well. Stuff the bird with same.

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