Oyster Stuffing

theblondcook.com

Mike Scott

I’m retired and have been cooking since I was 12. I love all kinds of food and will try most anything.

2 loaves French bread (14 ounces) cut into ½-inch to ¾-inch cubes

1 pound thick cut bacon

2-½ cups chopped yellow onion

2-½ cups thinly sliced celery

1 tablespoon dried thyme

1 tablespoon rubbed sage

1-½ tablespoons fresh minced garlic

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup tightly packed fresh chopped Italian parsley

½ cup (1 stick) unsalted butter, melted

1-½ pints shucked, drained and roughly chopped oysters (about 1-¼ cups, chopped)

2-½ cups chicken broth

Directions at theblondcook.com

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