Oyster Stuffing

• Two ½-pound loaves of day-old French or Sourdough bread, cut into 3/4-inch cubes (about 12 cups)
• ½ pound bacon, cut into ½-inch pieces
• 1 tablespoon minced garlic
• 2 cups finely chopped onion
• 1 ½ cups chopped celery
• 3 tablespoons minced fresh thyme leaves or 1 tablespoon dried thyme, crumbled
• 1 tablespoon minced fresh sage leaves or 2 teaspoons dried sage, crumbled
• 2/3 cup finely chopped fresh parsley leaves
• 1 stick (½ cup) unsalted butter, melted
• 18 oysters, shucked and chopped
• 1 ½ sticks (¾ cup) unslated butter, softened
• 1 cup chicken broth

In 2 shallow baking pans or jelly-roll pans arrange the bread cubes in one layer, bake them in a preheated 325°F. oven for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl.

 

In a large skillet cook the bacon over moderately low heat, stirring, until it is crisp, transfer it with a slotted spoon to paper towels to drain, and pour off all but about 1/4 cup of the fat. In the fat remaining in the skillet cook the garlic, the onion, and the celery with the thyme and the sage over moderately low heat, stirring, until the vegetables are softened and transfer the mixture to the bowl. Add the parsley, the melted butter, the oysters, the bacon, and salt and pepper to taste, toss the stuffing well, and let if cool completely.

 

The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff the turkey cavities in advance.)