1 lb. loaf white bread, cut into 1/2-inch cubes
4 tbsp. (1/2 stick) butter, divided
2 cups medium diced Spanish onions
1 cup medium diced celery
1 tbsp. chopped garlic
1 tbsp. chopped fresh sage
1 tbsp. chopped fresh thyme
1/4 tsp ground nutmeg
1/4 cup chopped fresh parsley
3/4 cup chicken stock
1/4 cup milk
2 eggs, beaten
24 pieces shucked oysters (we use Bluepoint)

Dry cut bread cubes overnight or toast in a low temperature oven until crisp.

Melt 2 tablespoons of butter in a medium skillet. Add onions and celery, cooking until onions are translucent about 5 minutes. Add garlic, sage, thyme and nutmeg; cook for 30 seconds more.

Combine cooked vegetables with bread cubes, parsley, stock, milk and eggs, mixing gently. Fold in oysters. Season with salt and pepper.

Note: This stuffing can be made up to 2 days in advance.

If not stuffing into poultry for roasting, transfer mixture to a large oiled baking dish, dot surface with pats of remaining butter. Take a piece of wax paper and lightly oil both sides and place of top of stuffing.

Bake at 350°F until crisp on top and stuffing temperature reaches 160°F.

Submitted by: Sandy Ingber & John Cirillo