Do ahead: One to 2 days before you will make the dressing, cut the cornbread into 1-inch chunks and spread on a sheet pan. Place in a cool oven overnight to dry it out. Preheat oven to 250°F with the sheet pan with dried cornbread in it. Once at 250°, bake for 10–15 minutes. Check frequently and stir if necessary to avoid burning. Once cool, cornbread can be stored in the refrigerator until ready to use. The drier the cornbread the more it will absorb flavors and liquid.

For the dressing:

Preheat oven to 325°F. Grease a 13- by 9-inch baking pan. While waiting for the oven to come to temperature, put a large skillet on the stove on medium heat. Once the skillet is hot, add sausage, breaking it into small crumbles, and brown it until no longer pink.

Place the celery, parsley and onion into a large bowl. Drain the sausage and add to the bowl with the vegetables. Add cornbread, eggs and oysters. Mix until thoroughly combined.

Mix together the reserved oyster liquid and turkey broth to equal 2 cups. Pour into dressing, giving a quick mix. Pour the dressing into the greased baking pan and top with butter pats.

Bake in oven until browned and oysters are cooked through, about 30 minutes.

Cook’s tip: Create quick, wonderful turkey broth the day before you cook the turkey. In a small stockpot, add 6 cups water. Add the turkey neck and wing tips along with herbs you have for the turkey dinner, plus some celery leaves and onion skins. Simmer for 1 hour. Now you have wonderful stock using ingredients from your feast that you can use for your dressing and gravy!