Roasted Turkey And Oyster Stuffing

• 1 (10- to 12-pound) whole turkey
• 1 1/2 tablespoons olive oil
• Salt
• Freshly ground black pepper
• 8 tablespoons butter
• 2 cups chopped yellow onion
• 3 celery stalks, chopped
• 2 garlic cloves, minced
• 1 pint fresh oysters, drained and chopped
• 1/2 cup chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh thyme leaves
• 1/4 teaspoon paprika
• 1/8 teaspoon ground red pepper
• 10 cup small-cubed stale bread
• 3 cooked bacon slices
• 2 eggs, lightly beaten
• 1 cup chicken broth
• Garnishes: fresh sage leaves, fresh thyme sprigs, roasted carrots and beets

1. Remove giblet package from turkey's neck cavity, and pat turkey dry with paper towels. Rub skin with olive oil, and sprinkle inside and out with salt and pepper; place in a large roasting pan.
2. Preheat oven to 375u0b0 with oven rack in lowest position. (Remove other racks.) Melt butter in a deep skillet over medium heat. Add onion, celery, and garlic; cook, stirring, 5 minutes or until softened. Add oysters and next 4 ingredients. Transfer to a large bowl; let cool slightly.
3. Stir cubed bread and next 3 ingredients into onion mixture, tossing gently. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Lightly pack stuffing into turkey cavity. Spoon any remaining stuffing into a lightly greased 1 1/2-quart casserole dish. Roast turkey approximately 20 minutes per pound, or until a thermometer inserted in thickest portion of thigh registers 165u0b0. Transfer to a cutting board, cover with foil, and let rest 20 minutes before carving.
5. While turkey rests, bake remaining stuffing 20 to 25 minutes or until heated through. Garnish, if desired.

turkey, olive oil, salt, freshly ground black pepper, butter, yellow onion, celery stalks, garlic, fresh oysters, parsley, thyme, paprika, ground red pepper, bread, bacon, eggs, chicken broth, sage

Taken from www.myrecipes.com/recipe/roasted-turkey-oyster-stuffing (may not work)