Beth, I hadn't read the Thanksgiving thread until just now and was sorry to read about your stewing chicken problem. But your meal looked great anyway! At least you had plenty of sides AND dessert, though, so I'm sure you two got filled up.
I was surprised you didn't have Jeanie and Jim for the holiday but perhaps they had family in town who cooked for Jim or for whom Jeanie cooked. I know the feeling about being glad you didn't have company when that stewing chicken made an appearance! I gather the white meat wasn't edible either?
Like I said earlier, I wouldn't have tried starting the turkey breast down yesterday if I'd been expecting guests but I was still ticked off at myself for trying it anyway. I keep denying I'm not as strong as I used to be and also how I'm not as able to do much when my back pain ramps up, which of course it did yesterday as I did a lot of standing while making the dressing.
I laughed as I guess my oyster dressing is "vegetable heavy" per your description, Beth, as I hand-diced about 8 stalks of celery for the dressing, and used about 5 large garlic cloves (older people call them garlic "toes" down here) and a large onion, too. I use the food processor first to grind up the garlic and then without taking it out, I chop up the onion finely. After removing them to a saucepan with a healthy hunk of butter and begin to soften them, I drain the oysters and buzz them until liquidy in the processor as well. Brian, like my family growing up, likes the flavor of oysters but not a whole oyster, which only myself and my dad liked. So I always chopped them up when I was young and then used the food processor to handle them when I got one.
I'm kind of picky about the texture of my oyster dressing though and always hand-dice the celery for it -- all of the 8 stalks I used yesterday. I couldn't WAIT to use the food processor to chop celery for dressing when I first got one but realized I preferred using my hand-diced celery than what the food processor produced. I always simmer my chopped celery in low-sodium chicken broth prior to using it in the dressing and then use the celery-flavored stock to baste my turkey as I have the oyster liquor to "dampen" the stuffing as well. I used to use a beaten egg years ago but hardly ever need it anymore. Tasted great this morning as I just HAD to sneak a forkful out of the fridge when getting our coffee!