Pam, will you share your oyster dressing? Love it--made it once and I had to eat it all--loved it, but rest of family will not allow seafood anything to cross their lips, especially oysters--even had to give up on the old German tradition of Oyster Stew after midnight service Christmas Eve. Such is life, I guess with you live with flatlanders!
Here's a different twist on dressing (stuffing--only don't stuff it). Have mentioned before wife is from the Four Corners area, lot of growing up on a pinto bean farm. A group up in the area published a Pinto Bean cookbook many, many years ago (wife was given cookbook for a wedding present, and we've been married 52+ years). In there is a recipe for pinto bean dressing as follows: 2 cups mashed pinto beans, 1 cup corn bread crumbs, 1 cup white bread crumbs, 1 medium onion, diced, 1/4 cup diced celery, 1 cube of Oleo (who remembers what that is?) or butter, 1 tsp savory salt, 1 tbs savory salt, 1 tbs poultry seasoning, water or meat broth (no quantity given--guessing til it's the right consistency). Combine and bake at 350 degrees 30-40 minutes til onion and celery are tender.