Ingredients:

  • 1 pound fresh oysters, shucked (reserve liquor)
  • 8 cups stale crusty bread, torn into cubes (preferably sourdough or French)
  • 1 cup onion, finely chopped
  • 1 cup celery, finely chopped
  • 4 cloves garlic, minced
  • ½ cup unsalted butter
  • 2 teaspoons dried thyme
  • 1 teaspoon dried sage
  • ½ teaspoon black pepper
  • 1¼ cups chicken or vegetable broth
  • 2 large eggs, beaten
  • Salt, to taste

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet, melt butter over medium heat. Add onions and celery; sauté until tender, about 5-7 minutes. Stir in garlic; cook for an additional 1-2 minutes until fragrant.
  3. In a large mixing bowl, combine toasted bread cubes and sautéed vegetables.
  4. Gently fold in oysters and their liquor, thyme, sage, black pepper, and salt.
  5. In a separate bowl, whisk together broth and beaten eggs; pour this mixture over the bread and oyster mixture. Mix until everything is well coated and slightly soggy.
  6. Transfer the dressing to a greased baking dish.
  7. Bake for 30-35 minutes until golden brown and crusty on top.
  8. Allow to cool slightly before serving.