Lunch: Bacon & Oyster Stuffing Recipe

Ingredients

2 celery ribs, chopped
1 bunch green onions, chopped
1/2 cup butter, cubed
3 garlic cloves, minced
1/4 cup minced fresh parsley
1-1/2 teaspoons minced fresh sage or 1/2 teaspoon rubbed sage
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon poultry seasoning
1/8 teaspoon pepper
12 cups cubed day-old French bread
1/2 pound bacon strips, cooked and crumbled
2 eggs
1 cup chicken broth
1 can (8 ounces) whole oysters, drained and chopped
1/4 cup white wine or additional chicken broth

Instructions

In a large skillet, saute celery and onions in butter until tender. Add the garlic; cook 1 minute longer. Add the parsley, sage, thyme, poultry seasoning and pepper.
Place bread cubes in a large bowl; add celery mixture and bacon. In another bowl, whisk the eggs, broth, oysters and wine. Add to bread mixture; stir just until moistened.
Transfer to a greased 3-qt. baking dish. Cover and bake at 350 ° for 20 minutes. Uncover; bake 10-15 minutes longer or until lightly browned and a thermometer reads 160 °.

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