Classic Giblet Stuffing
Oyster Stuffing: Prepare as above, except omit the giblets and use a medium saucepan. Add 1 pint shucked oysters, drained and chopped, to the cooked vegetables. Cook and stir for 2 minutes more. Stir in seasonings. Continue as above, except reduce broth to 1/4 cup. Chestnut Stuffing: Prepare as above, except omit the giblets. With a knife, cut an X in the shells of 1 pound fresh chestnuts (3 cups). Spread chestnuts on a large baking sheet....