To begin, place a skillet on the stove over medium heat, and toss in the celery and onions. Sauté these until the vegetables become soft and the onions become opaque in colour. Once they are done, take the pan off the heat.
Next, start preparing the ingredients for the stuffing. Take a large bowl, and toss in the crumbled cornbread, cooked celery, cooked onions, oysters, and giblets. Use a spoon to combine all these ingredients, and then add in the spices and flavourings – parsley, basil, salt, paprika, dried sage and the nutmeg. Again, use the spoon to coat everything in the bowl evenly with these spices, and toss it all together.
Then, crack two eggs into a separate bowl, and use a fork to beat these thoroughly. Pour the beaten eggs into the stuffing mixture, along with the chicken stock. Blend it all together fully, and then proceed to stuff the mixture into the cavity of the bird. Tie up the opening with a piece of string, or for some added flavour and zing, block the cavity with a large lemon.
Cook the bird as per your preferred method. Once the turkey is cooked through, remove the stuffing immediately. If you wish to cook the stuffing separately, however, you can scoop it all into a casserole dish. Preheat your oven to 350 degrees F (175 degrees C), and slide in the dish containing the stuffing. Bake it for around an hour and 20 minutes, or however long it takes until the stuffing is done. Remove it from the oven, and allow it to cool for a minute or two before you use it.