This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Roast Turkey With Oyster Cornbread Stuffing

1 10-ounce package cornbread mix
10 cups fresh bread cubes (14 slices bread)
2 tablespoons instant minced onion
1 tablespoon rubbed sage
2 teaspoons salt
1/8 teaspoon pepper
2 10-ounce cans frozen oysters
1/2 cup butter or margarine, melted
1/2 cup water
20-pound turkey

Prepare cornbread mix according to package directions. Cool and crumble. Toss with bread cubes, onion, sage, salt and pepper.

Drain oysters, reserving 1/2 cup liquid. Chop oysters; add to bread mixture, with reserved oyster liquid, melted butter or margarine and water, tossing well.

Salt cavities of bird. Spoon stuffing into cavities; tie legs to tail. Place, breast side up, on rack in shallow roasting pan. Cap loosely with foil.

Roast in 325° oven for 6 to 6 1/2 hours. Uncover last 45 minutes; cut band of skin or string between legs and tail. Let stand 15 to 20 minutes before carving.

Serve with Mushroom Gravy:

Skim fat from pan drippings. Add enough water to juices to make 1 1/2 cups liquid. In screw-top jar, put 1/2 cup cold water and 1/4 cup all-purpose flour. Shake mixture well. Stir flour mixture into juices; cook, stirring constantly, till gravy thickens and bubbles. Add one 6-ounce can sliced mushrooms, drained. Season with a little salt and pepper. Simmer 2 to 3 minutes, stirring occasionally.

Makes 2 cups.