Oyster Stuffing

Ingredients

• 1 pint shucked oysters with their liquor
• 1 loaf French bread, 1 lb, cut into 3/4-inch cubes and dried
• 6 slices thick-cut bacon, chopped
• 4 tablespoons unsalted butter
• 2 shallots, minced
• 3 celery stalks, diced
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh sage
• 1/3 cup chopped parsley
• 2 cups chicken stock, approximately
• 1 large egg, beaten
• 1 teaspoon kosher salt
• 3/4 teaspoon black pepper

Before you cook

• Drain the oysters through a sieve set over a bowl and save every bit of the liquor.
• Check the oysters for shell fragments and cut any very large ones in half.
• Dry the bread cubes overnight on the counter or in a low oven.
• Butter a 3-quart baking dish.

Steps

1. Heat the oven to 350 degrees Fahrenheit.
2. Cook the chopped bacon in a large skillet over medium heat for 8 minutes until crisp, then lift it out with a slotted spoon.
3. Add the butter to the bacon fat in the skillet.
4. Cook the shallots and celery in that fat for 10 minutes until they soften.
5. Stir in the thyme and sage and cook for 1 minute.
6. Measure the reserved oyster liquor and add enough chicken stock to make 2 cups of liquid total.
7. Pour that liquid into the skillet and bring it to a simmer, scraping the pan.
8. Combine the dried bread, bacon, parsley, salt, and pepper in a large bowl.
9. Pour the hot liquid over the bread and fold gently until it is evenly moistened.
10. Fold in the beaten egg and then the oysters, distributing them throughout.
11. Scrape everything into the buttered dish, cover with foil, and bake for 30 minutes.
12. Uncover and bake 25 to 30 minutes more until the surface browns and crisps.
13. Rest for 10 minutes before spooning it out.