Some interesting ideas there but, for me, too many different flavours on the same plate. I shall certainly try the sweet potato recipe, perhaps with gravyless chicken. Perhaps the beans part will go on the same plate.

Leftover roast potatoes? Sacrilege! Doesn't happen in our household

Oyster stuffing is made down in the states as well. Along with chestnut stuffing, both are staples in many households. The Italian families I were friends with for many years made a stuffing adding Italian sausage. Personally, I like to add cranberries to mine for a bit of a savory/tart taste. I use apple and cranberry when preparing stuffing for pork.

They are the same ingredients in stuffing and dressing. Only the vehicle in which they are baked changes the name. Never cooked anything in foil, let alone dressing.

Chestnuts / sausagemeat / sage/onion - all popular stuffings for poultry in the UK.

I used to make all of them - but my son is highly allergic to chestnuts, so I avoid them now - but quite apart from the stuffing, I used to love roasting chestnuts (my Dad used to do them on the fire), carefully peeling them.. sometimes a smidge of butter, nom nom nom!