ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.htm

OYSTER DRESSING
(1999 'Christmas With Southern Living')

INGREDIENTS
Skillet Cornbread
1 (8-ounce) package Pepperidge Farm Seasoned breadcrumbs
2 tablespoons poultry seasoning
1 tablespoon rubbed sage
1-1/2 teaspoons salt
1-1/4 teaspoons pepper
4 stalks celery, thinly chopped (about 1 cup)
2 garlic cloves, minced
1 large onion, chopped
1 (1-pound) package chicken gizzards
2 stalks celery, quartered
1 medium onion, quartered
1 tablespoon poultry seasoning
1/2 teaspoon salt
1/ teaspoon pepper
1 (20-ounce) container chicken livers, drained
2 (12-ounce) containers fresh Select oysters
2 large eggs, lightly beaten

DIRECTIONS
Crumble Skillet Cornbread into a large bowl. Add breadcrumbs and next 7 ingredients; stir well.
Cover and let stand at room temperature for 8 hours.
Place chicken gizzards in a large saucepan. Cover with water; add 2 stalks celery and next 4 ingredients.
Bring to a boil. Reduce heat and simmer, uncovered, 20 minutes.
Add chicken livers to saucepan and simmer for 15 additional minutes or until tender. Drain, reserving 3-1/2 cups cooking liquid. Reserve gizzards and livers for giblet gravy, if desired.
Drain oysters, reserving liquid. Combine eggs, reserved cooking liquid, and reserved oyster liquid; add to cornbread mixture (dressing will be very moist).
Spoon cornbread mixture into a greased 13 x 9 x 2-inch baking dish. Push oysters gently and evenly into cornbread mixture. Bake dressing at 350 degrees for 1 hour.

YIELD 10 servings.