My father used to make this, and I can assure you, it's delicious. If you've never experienced a coastal New England Thanksgiving feast, then chances are you've never had any type of seafood stuffing. This is the best. (And you can impress female family members by defying stereotypes and actually cooking on Thanksgiving!) Now once that's done, all you have to do is sit back and enjoy the football game!

INGREDIENTS:

• 8 cups cubed cornbread, toasted until golden
• 4-8 tbsps. butter
• 2 cups chopped onion
• 1 cup finely chopped celery
• 1 green bell pepper-diced (optional)
• 1 clove minced garlic
• 2 dozen shucked oysters - drained & chopped
• 1-2 cups toasted chopped pecans
• ½ cup minced fresh parsley
• 1 tsp. dry or 1 tbsp. fresh sage
• 1 tsp. dry or 1 tbsp. fresh thyme
• ¾ tsp. salt
• ½ tsp. pepper
• ½ - 1 cup chicken broth
• 1 large beaten egg

DIRECTIONS:
Pour toasted cubed cornbread into large mixing bowl. Heat butter in large skillet over medium high heat until melted. Then add and cook the onion, celery, pepper, garlic, oysters and pecans, stirring until tender. Remove from heat and stir in parsley, sage, thyme, salt and pepper. Stir into cubes and toss until combined. Depending on how moist you prefer the stuffing, add in chicken broth and add egg. Adjust seasonings to taste. Spoon into turkey to cook or heat uncovered 20-40 minutes in shallow buttered baking dish.