For 3 years I’ve been working from a paper copy of this recipe that has been smeared with food and chewed by a cat. Time for backups and public disclosure! This stuffing can be assembled 2 days ahead (without the oysters) and covered and chilled.

1 big loaf of bread , cut into cubes
2-3 tbsp olive oil
2 large onions
1 1/2 cups celery
3 tbsp fresh thyme
1 tbsp fresh sage (chopped)
2/3 – 1 cup fresh Italian parsley (chopped)
4 cloves garlic (minced)
1/2 tsp salt
1/2 tsp black pepper
1 stick melted butter
3/4 cup oysters (15-20), chopped
2 1/2 cups turkey or chicken stock or broth
optional: oregano, mushrooms

Preheat oven to 325.
Toast bread cubes on baking sheets in the oven for 25-30 minutes.
Sautee onions, celery, fresh herbs (except parsley), garlic, salt, and pepper in skillet over medium heat until vegetables are softened.
Combine with (cooled) bread cubes in a large bowl.
Stir in parsley, butter, and oysters.
Drizzle with the stock/broth and season with salt & pepper and toss.
Transfer to a baking dish and bake covered for 30 minutes, then uncovered for about 30 min more until browned.

Posted by: danar