Ingredients

1# loaf of white bread, cut into ½" cubes

2 cups medium diced Spanish onions

1 cup med diced celery

1 tbsp chopped garlic

1 tbsp chopped fresh sage

1 tbsp chopped fresh thyme

¼ cup chopped fresh parsley

¼ tsp ground nutmeg

¾ cup chicken stock

¼ cup milk

2 eggs, beaten

24 pieces of shucked Bluepoint oysters

Preparation

  1. Dry cut bread cubes overnight or toast in a low temp oven until crisp.
  2. Melt ½ the butter in a medium skillet.
  3. Add onions and celery, cooking until onions are translucent about 5 minutes. Add garlic, sage, thyme and nutmeg; cook for 30 seconds more.
  4. Combine cooked vegetables with bread cubes, parsley, stock, milk and eggs, mixing gently.
  5. Fold in Oysters. Season with salt and pepper.

*This stuffing can be made up to 2 days in advance. If not stuffing into poultry for roasting, transfer mixture to a large oiled baking dish, dot surface with pats of remaining butter. Take a piece of wax paper and lightly oil both sides and place of top of stuffing. Bake in a 350 degree oven until crisp on top and stuffing temperature reaches 160 degrees.