Cornbread stuffing is great with or without Oysters. You can make the cornbread yourself or buy a mix. The first time I had this stuffing, w/oysters, was in Japan in 1975, my first Christmas away from home. You can stuff a pork roast with it, or a turkey, or just bake it in a bread pan.
In olive oil, saute one medium onion, one carrot and 2 celery stalks, each chopped finely. Salt and pepper them. Add to medium sweet italian pork sausages, casings removed, and saute them while breaking them apart with your wooden spatula. Add 1/2 pound chopped wild mushrooms ad cook until tender. Add 2 packages chopped frozen spinach (after cooking it briefly in boiling water to break it apart) or two large bunches of fresh spinach or chard. Chop it up before adding it. At the same time, add 2 sliced apples, 2-ounces each of 3 dried fruits (I like raisens, chopped apricots, dry cherries). At this point you can add about two dozen fresh oysters, chopped up, and their juice. Next add herbs and spices: one clove chopped garlic, 2 tbls of marjorm, 1 tbls thyme, half-cup chopped italian parsley leaves, 1 tbls chopped rosemary, 1/2 tsp cloves, 1/2 tsp cinnamon, salt and pepper.
In a separte bowl beat 2 eggs, and add to them 1/2 cup cream, 1/2 cup milk and six slices of slightly toasted bread, cubed and with crusts removed. Continue to add bread as needed to get the consistency you want if necessary.
Stuff the meat, or place in buttered casserole dish at 350-degrees for 45 minutes.
