- 2 loaves French bread (14 ounces) cut into 1/2-inch to 3/4-inch cubes
- 1 pound thick cut bacon
- 2–1/2 cups chopped yellow onion
- 2–1/2 cups thinly sliced celery
- 1 tablespoon dried thyme
- 1 tablespoon rubbed sage
- 1–1/2 tablespoons fresh minced garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup tightly packed fresh chopped Italian parsley
- 1/2 cup (1 stick) unsalted butter, melted
- 1–1/2 pints shucked, drained and roughly chopped oysters (about 1–1/4 cups, chopped)
- 2–1/2 cups chicken broth
- Preheat your oven to 325 degrees F.
- Evenly place bread cubes on 2 large rimmed baking sheets. Bake in upper and lower thirds of your oven for 30 minutes, switching pans after 15 minutes. Place baking sheets on a wire rack to cool.
- While bread cubes are baking, fry bacon in a large skillet over medium high heat until crispy (about 8 minutes). Transfer to a plate lined with paper towels to drain. Cut cooked bacon slices into about 1/2-inch pieces.
- Pour off bacon grease in skillet EXCEPT for about 1/4 cup.
- Add onions, celery, thyme, sage, garlic, salt and pepper to skillet with bacon grease. Cook over medium high heat for 7-8 minutes or until soft, stirring frequently.
- Place cooled baked bread cubes in a very large bowl. Add onion and celery mixture, bacon pieces, parsley, melted butter and oysters. Toss to combine.
- Drizzle with 1/2 of the chicken broth. Toss to combine and drizzle with the remaining 1/2 of the chicken broth. Toss again to evenly combine.
- Spray a 13 x 9 -inch casserole dish with cooking spray. Transfer stuffing mixture into casserole dish. Cover with aluminum foil and bake for 30 minutes at 325 degrees F.
- Uncover and bake for an additional 30 minutes.
Adapted from Epicurious