Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400°f and toast the bread until golden brown on the middle rack. turn into a large bowl. meanwhile heat butter until melted and foam subsides. add onions and celery and cook about 5 minutes until tender. remove from heat and stir in the spices. stir in the bread cubes, and drained oysters and toss well, until the stuffing is moist, but not packed together; stir in the stock and eggs. put in bird while moist, remoisten and adjust spices as necessary. if cooked in a casserole dish at 350°f until heated through with a crust on the outsides, 25 to 40 minutes. oyster juice may be used in place of some of the stock.

Target recipe: in a skillet, sauté the celery with the onions until the onions are translucent. in a large bowl combine the crumbled cornbread, cooked celery, cooked onions, giblets, oysters, parley, basil, salt, paprika, dried sage and nutmeg. toss well. beat the 2 eggs. add the eggs and chicken stock to the stuffing mixture. stuff stuffing in bird's cavity. remove stuffing promptly once bird is cooked. you can also bake the stuffing separately from the bird in a large casserole dish. bake it in a preheated 350 degrees f (175 degrees c) oven approximately 1 hour and 20 minutes.