Serves: 5
Total Calories: 972
Yield: 10 cups

1/4 cup butter
2 small onions, chopped
1 bunch celery, chopped
1 tablespoon chopped garlic
4 cups chicken stock
1 quart shucked oyster, halved if large, liquor reserved
1/4 cup chopped parsley
6 - 8 cups bread crumbs
1 tablespoon ground sage
1 tablespoon dried thyme
salt and pepper
1 cup grated Parmesan cheese

Heat butter in a large saucepan over medium heat and sauté onions, celery, and garlic for about 5 minutes or until limp. Add chicken stock and oyster liquor. Boil to reduce by 1/3, then add oysters and parsley. Return just to a boil, then immediately take the pan from the heat. Add bread cubes, enough to make a moist dressing but not wet. Add sage, thyme, and salt and pepper to taste, then stir in Parmesan cheese. Put stuffing in a large, buttered baking dish and bake at 350° until heated through and somewhat crusty on top and sides, 15–20 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 972
Calories from Fat: 312

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