Colonial Oyster Stuffing

• firm white bread, crust removed insides cubed↗1 lb
• medium onions, finely chopped↗2
• olive oil↗2 tablespoons
• celery ribs, chopped↗2
• garlic cloves, chopped↗5
• salt↗1 tablespoon
• fresh ground pepper↗1 teaspoon
• fresh thyme sprigs, leaves pulled from stems↗2
• fresh sage leaves, sliced finely↗4
• dried oregano↗1 teaspoon
• dry white wine↗1⁄2 cup
• oysters, shucked (small oysters are preferred)↗2 cups
• heavy cream↗1 cup
• chopped parsley1⁄2 cup
• chicken stock↗1 cup

Step-by-step instructions

1. 1

   Preheat the oven to 325°F Spread the bread cubes in a baking pan, in a single layer.

2. 2

   Bake for 20 - 30 minutes, until the bread is dry and slightly colored. Remove from the oven and transfer to a large mixing bowl (this can be done ahead, just cool the bread and place in an airtight container until ready to use).

3. 3

   In a large skillet, saute the onions and celery in the oil over medium low heat until the onions are soft, 10 - 15 minutes.

4. 4

   Add the garlic, salt, pepper, thyme, sage and oregano, and sautee for 5 more minutes.

5. 5

   Add the wine, and cook until it is mostly evaporated, about 5 minutes. Transfer the vegetable mixture to the bowl with the bread cubes and mix well to combine.

6. 6

   Add the oysters, cream, and parsley to the bread mixture, and mix to combine.

7. 7

   Add enough of the chicken stock to the bread to moisten it, but not so much that it gets soggy (this depends on how dry your bread and vegetables were, so an exact amount is impossible to give).

8. 8

   Transfer the mixture to a lightly greased baking dish and cover with foil.

9. 9

   Bake for 30 minutes , then uncover and bake for about 10 more, until the top is crisp and golden brown.

10. 10

    Serve while still hot.