We rented a house on the beach this year in Fort Morgan (on Gulf) during Thanksgiving. I want to have a special seaside touch for Tday. I'm going to try an oyster dressing HERE but am open to other recipes you may prefer.
What else? We are having cornish hens instead of Turkey. Sweet potatoes are real big on gulf, as well.
That dressing looks great! I think maybe some Maque Choux would go great with that meal and sweet potato pie w/ some candies pecans would be a great way to finish that meal off.
I make a dressing called "Blend of the Bayou" that I picked up when I lived in Mobile. Looking the recipe you linked, it's very close. The Bayou dressing has oysters, shrimp and crawfish in it. I always freeze any meat and some shells from crawfish boils in the summer specifically for this dish (and some crawfish pies).
The key is making a seafood stock: Take some of the oyster juice, water and throw in the crawfish shells, shrimp shells and heads, 2 halved onions, couple chopped carrots, celery, crushed garlic, some old bay, salt and pepper. I don't measure stuff, so just go w/ taste on the seasonings. Boil then simmer for a couple of hrs.
Once the stock is finished, strain and put some in a pot to cook the shrimp. I'll throw in the crawfish tails at the end to warm them up just before I add the shrimp, crawfish, stock to the stuffing mix.
Sautee some onions and celery (sometimes I'll throw in some mushrooms) w/ some butter. The in a bowl, mix the sauteed veggies, oysters, shrimp, crawfish, some garlic, sage, some Crystal hot sauce, salt, pepper, little cayenne, and the breading (I like 50-50 bread and corn bread = if I use bag mix, I use 1 of each). Pour in seafood stock (if I had to guess, about 3-4 cups?) till the mix is good and moist. Add to baking dish and bake 350 for about an hour.
I've also added crab meat and andouille sausage at different times also.
I'm so jealous that you will down on the Gulf. I love that place and miss the great seafood there!