---------- Recipe via Meal-Master (tm) v8.02
  Categories: Dressing, Poultry, Meats, Cajun
       Yield: 20 servings
       3 lb Ground meat
            Salt & pepper to taste
            Garlic powder to taste
     1/2    Bag stuffing mix (or more)
       5    Cloves garlic, chopped
            Parsley, chopped
       1    Pint oysters
       1    Chopped onion
       5    Green onions, chopped
       3    Stalks celery, chopped
            Giblets from poultry
      Brown meat, gizzards, heart and liver.  Add
   seasonings and vegetables and cook until onions are
   soft.  Mix dressing according to package directions.
   Add oysters and pecans and cook 2 or 3 minutes.  Cool
   before stuffing turkey. HINT: Dressing mixture (before
   adding oysters) should be quite dry. Oysters will give
   up a lot of moisture during cooking, plus natural
   juices from bird. Adjust accordingly. Courtesy
   Telephone Pioneers BillSpalding *P CRBR 38 A