Ingredients:

  • cups stale bread (sourdough or rustic white), cubed
  • cup fresh oysters, shucked
  • /2 cup reserved oyster liquor
  • Tbsp unsalted butter
  • large yellow onion, finely diced
  • stalks celery, finely diced
  • cloves garlic, minced
  • Tbsp fresh sage, finely chopped
  • tsp fresh thyme leaves
  • /4 cup fresh parsley, chopped
  • to 1 1/2 cups low-sodium chicken or vegetable stock
  • large eggs, lightly beaten
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Cube the stale bread. Spread cubes on a baking sheet and toast lightly in a low oven (300°F/150°C) for 10 minutes until dry but not browned. Place toasted bread in the large mixing bowl.
  2. Gently rinse the shucked oysters. Strain and reserve their liquor. Roughly chop the oysters. Set aside.
  3. Melt butter in a large, heavy-bottomed skillet over medium heat. Add onion and celery; sauté gently until soft and translucent (about 8–10 minutes). Do not brown.
  4. Add garlic, sage, and thyme to the vegetables. Cook for 1 minute until fragrant. Remove the skillet from the heat.
  5. Add the reserved oyster liquor, chopped oysters, parsley, and 1 cup of stock to the vegetable mixture. Season lightly with pepper.
  6. Pour the warm liquid mixture over the toasted bread cubes. Toss gently to coat. Add the beaten eggs and mix until just combined. Check moisture: if too dry, add remaining stock 1/4 cup at a time until the bread is moist but not soggy.
  7. Taste and adjust salt and pepper. Let the mixture stand for 10 minutes to allow the bread to fully absorb the moisture.
  8. Transfer stuffing to a buttered 9x13 inch baking dish. Cover tightly with foil. Bake at 350°F (175°C) for 30 minutes. Remove foil and bake for a final 10–15 minutes until the top is golden brown and crispy.
  9. Let rest for 5 minutes before serving hot.