Ingredients
- 3 cups Cornbread, Cut Into Cubes
- 2 loaves Ciabatta Or Other Crusty Italian Bread, Cut Into Cubes
- 2 Tablespoons Bacon Fat Or Butter
- 3 cans Oysters, Drained, Liquid Reserved
- 4 whole Carrots, Diced
- 6 stalks Celery, Diced
- 2 whole Small Onions, Diced
- 8 cups Turkey (or Chicken) Broth
- 1/2 teaspoon Ground Sage
- 1 teaspoon Chopped Rosemary
- Salt And Pepper, to taste
- 2 whole Eggs
- 1/4 cup Chopped Fresh Parsley
Preparation
Step 1
Allow all bread cubes to sit uncovered for several hours or overnight until it's dry. Place all the cubed bread in a large mixing bowl.
Heat bacon fat or butter in a large skillet over medium heat. Add carrots, celery, and onions, and stir to combine. Cook for 3 to 4 minutes.
Add oysters and stir around for 1 minutes. Remove from heat and pour over the bread cubes. Sprinkle on the sage, the rosemary, and salt and pepper. Then add the broth while tossing bread cubes with a large spoon. Stir in egg.
Stop after adding 5 or 6 cups of liquid to give the mixture a taste. Add more broth to taste, until it gets to the moisture level you like. Adjust seasonings as needed.
Hint: if you think it needs a little more of an oyster kick, splash in a small amount of the oyster liquid. (A little goes a long way!)
Pour mixture into a large baking dish (or stuff the bird if you prefer.) Bake it in a 350 degree oven for 25 to 30 minutes or until golden brown on top. Serve with your Thanksgiving dinner!