Sourdough is very reliable for this delicious stuffing but I often mix in some dark wheat or rye bread cubes as well. The stuffing can be assembled 2 days ahead  – without the oysters – and covered and chilled.

1 large loaf of sourdough 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 cups turkey or chicken stock
optional: 3-6 oz mushrooms

1. Preheat oven to 325.
2. Toast bread cubes on baking sheets in the oven for 25-30 minutes.
3. Sautee onions (and mushrooms if using) until tender.  Add celery, thyme, sage, garlic, salt, and pepper in skillet over medium heat until vegetables are softened.
4. Combine sauteed vegetables with bread cubes in a large bowl.
5. Stir in parsley, butter, and oysters.
6. Drizzle with the stock/broth and season with salt & pepper and toss.
7. Transfer to a baking dish and bake covered for 30 minutes, then uncovered for about 30 min more until browned.

Posted by: danar