Oyster, Bread and Spinach Stuffing

• 2 baguettes, 1/2 pound each
• 2 cups chicken stock
• 25 oysters, shucked, with juice reserved
• 1/2 pound bacon, cut into 1/2-inch slivers
• 2 cups diced onions
• 4 parsnips, cut into 1/2-inch dice
• 5 salsify roots, cut into 1/2-inch dice
• 2 cups diced celery, plus the chopped leaves
• 1 bunch fresh spinach, washed, stems discarded
• 2 tablespoons fresh thyme, minced
• 2 tablespoons chopped parsley
• 4 large eggs, lightly beaten
• 1/4 cup unsalted butter, melted
• Salt, black pepper and cayenne pepper to taste

1. Preheat oven to 350 degrees.
2. Cut off and discard ends of the baguettes.
3. Cut loaves, including the crust, into 3/4-inch cubes.
4. Spread on two baking sheets, and place each sheet on middle rack of oven for 10 to 15 minutes, until toasty.
5. In large skillet, heat chicken stock until it simmers.
6. Add oysters and oyster liquid, and poach for 1 to 2 minutes, until just cooked.
7. Transfer oysters to a bowl.
8. Drain off and reserve poaching liquid.
9. In the same skillet, cook bacon until crisp.
10. Drain on paper towels.
11. Leave bacon fat in the pan.
12. Add diced onions, parnsips, salsify and celery.
13. Cook, stirring, over medium heat until almost tender.
14. Cut spinach into large pieces.
15. Add to vegetables in skillet and cook, stirring, until wilted.
16. Remove from heat, and add reserved oysters and bacon.
17. (If cooking in advance, cover and refrigerate overnight.)
18. When ready to cook, preheat oven to 350 degrees.
19. Mix thyme, parsley, eggs and butter in a bowl.
20. Add reserved bread cubes, and mix well.
21. Add enough reserved poaching liquid to moisten well.
22. Season with salt, pepper and cayenne pepper to taste.
23. Transfer to 9-by-12-inch greased, shallow casserole.
24. Bake, uncovered, for 35 to 40 minutes, until heated through.

baguettes, chicken stock, oysters, bacon, onions, parsnips, roots, celery, fresh spinach, fresh thyme, parsley, eggs, unsalted butter, salt

Taken from cooking.nytimes.com/recipes/304 (may not work)