Ingredients:

• 1-16 oz. unseasoned cornbread stuffing
• 1 cup Onion
• 2/3 Cups Celery
• 1 cup Mushrooms Chopped
• 3 Slices Bacon Fried crisp
• 1 stick butter
• 16 Oz. oysters Chopped-reserve the juices
• 1/2 tsp. Cayenne pepper
• 1/2 tsp. Black pepper
• 1 tsp. Paprika or more to taste
• 1 tsp. Sage
• 1 tbs. Poultry seasoning
• 2 tsp. Parsley
• 1/3 Cup canned chicken broth
   

Directions:

Place cornbread in large bowl. Sautee all vegetables in 3 tbs. of butter. Fry bacon and chop.
Add all seasonings to bread stir in well . Add oysters and bacon and stir well. Add oyster juice stir in well. Add Chicken broth till moist consistency is attained. This is the tuff part you do not want to turn this stuffing to soup. Just enough to make it moist, if to much is broth is added and more bread. Stuff the cavity of your bird with the stuffing and cook.  Place the remaining stuffing in a pan and bake.