Ingredients
2 celery ribs, chopped1 bunch green onions, chopped1/2 cup butter, cubed3 garlic cloves, minced1/4 cup minced fresh parsley1-1/2 teaspoons minced fresh sage or 1/2 teaspoon rubbed sage1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme1/2 teaspoon poultry seasoning1/8 teaspoon pepper12 cups cubed day-old French bread1/2 pound bacon strips, cooked and crumbled2 eggs1 cup chicken broth1 can (8 ounces) whole oysters, drained and chopped1/4 cup white wine or additional chicken broth
Preparation
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°.
