1. If using oysters, drain them, reserving their liquor; set aside. If using sunflower seeds, toast them by stirring them in a dry skillet over medium heat until lightly browned; set aside.
2. Heat the butter or oil in a large skillet. Saute the celery and onions for 5 minutes, or until tender. Add the seasonings and saute for 2 minutes longer over medium heat.
3. In a large bowl stir together the corn bread, celery-onion mixture, and egg. Stir gently so that the corn bread does not become too crumbly. Add the milk or other liquid just to moisten the mixture, and add the parsley and sunflower seeds or oysters. Stir just enough to blend the ingredients.
4. Loosely stuff the bird just before it is ready to go into the oven. Remove stuffing to a serving dish as soon as the turkey has finished cooking.
Calories From Fat 100 Protein 2 Total Fat 11 Carbohydrates 2
Calories 114 Dietary Fiber 1 Calcium 9 Vitamin A 114 Cholesterol 9
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