Herbed Oyster Stuffing

Ingredients

• 1 pound(s) cubed french bread
• 1/2 pound(s) bacon cut into pieces
• 2 cup(s) chopped onion
• 1 1/2 cup(s) chopped celery
• 1 tablespoon(s) dried thyme
• 2 teaspoon(s) dried sage
• 1 tablespoon(s) minced garlic
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) black pepper
• 2/3 cup(s) finely chopped parsley
• 1/2 cup(s) butter
• 2 1/4 cup(s) chicken broth
• 3/4 cup(s) oysters (doubled this for T'giving)

Preparation

1. Toast bread cubes 25-30 min @ 325; cool
2. Cook bacon and remove to drain - cook onion & celery in remaining bacon grease (add olive oil if needed) adding sage, garlic, salt & pepper - cook 'til soft - about 8-10 min
3. Toss cooked mixture with toasted bread cubes in LARGE bowl; stir in bacon and parsley, butter and oysters. Drizzle with chicken broth. Toss well. Transfer to buttered 9x13 glass dish.
4. Bake covered for 30 min @ 325-350; uncover and bake another 30 min until a little crispy on top.


5. *(Stuffing can be assembled without oysters and not baked 2 days ahead and chilled; bring to room temp and stir in oysters then bake)