Below are some 19th Century recipes for Stuffing Turkeys. Personally, I like the bread stuffing with a little bits of stuff added in. I didn't find an oyster stuffing recipe and I know that was quite common back then, perhaps I'll come across one later.
ROAST TURKEY, A LA CHIPOLATA.
Draw and prepare a turkey for stuffing, fill it with well-seasoned veal stuffing and chestnuts, or, if preferred, pork sausage-meat may be substituted for the veal stuffing.
The chestnuts are prepared as follows:—Take about sixty chestnuts, and after splitting them across the outer skin, fry them with a little butter in a frying-pan until they shed their husks easily; when peeled, boil them in a little good consomme till done: half should then be reserved to be put in the sauce, and the remainder used as directed above.
The turkey being thus prepared, truss and cover it with thin layers of fat bacon as directed in the foregoing case, and having roasted it of a light colour, dish it up and garnish with alternate groups of the ingredients composing the chipolala ragout (No. 190), pour some of the sauce round the remove, and send to table.
Source: The Modern Cook ©1846
ROAST TURKEY, A L'ANGLAISE.
Stuff a turkey with some well-seasoned veal stuffing, let it be trussed in the usual manner, and previously to putting it down to roast, cover it with thin layers of fat bacon, which should be secured on with buttered paper tied round the turkey, so as entirely to envelop it on the spit; then roast it, and when done, dish it up, garnish with stewed chestnuts, and small pork sausages, nicely fried; pour a rich poivrade sauce (No. 29) round it, glaze the turkey, and send to table.
Source: The Modern Cook ©1846
Roast Turkey.—The turkey should be young and plump. It should be roasted on the spit, or before the fire in a roaster, and frequently basted. The body and craw should be stuffed with bread stuffing, or with equal quantities of boiled chestnuts and ham, chopped fine, and duly seasoned with butter, pepper, and salt, or with a bread stuffing mixed with lightly fried and finely chopped sausages. It should be basted frequently. The gravy must be made in a saucepan, from the drippings in the roaster, carefully skimming the fat. Chop up the liver as finely as possible, and add it to the gravy. The time required for cooking must depend upon the size of the bird; serve on a hot dish, with a wreath of water-cresses round it. Cranberry sauce or jelly should always accompany roast turkey.
Source: The Unrivalled Cook ©1885
The stuffing for a Roast Turkey is either made of chestnuts, sausage-meat, or of a mixture of green herbs, breadcrumbs, and suet. Or the Turkey can be stuffed with mushrooms. The stuffing fills up the breast of the bird, and must be formed into a good plump shape in the trussing. A very large Turkey will take three hours to roast; for one weighing eight to ten pounds allow two hours, and for a small one an hour and half. Do not put sausages round the Turkey in the dish.
SourceL Mrs. Roundell's Practical Cookery Book ©1898