Cranberry-Hazelnut & Oyster Stuffing

• 4 tablespoons butter
• 1 large onion, chopped
• 3 celery ribs, diced
• 2 garlic cloves, minced
• 2 dozen oysters, small, shucked (reserve liquor)
• 5 cups soft bread cubes
• 2 cups dried cranberries (Craisins)
• 1 1/2 cups hazelnuts, chopped and toasted
• 2 tablespoons fresh thyme leaves (or substitute chopped fresh sage leaves)
• salt and pepper, to taste
• 2 cups chicken broth (more or less, depending on moistness desired)

1. Melt butter in a large skillet over medium heat. Add onion, celery and garlic; saute until softened, about 12 minutes.
2. Add oyster and the liquor. Simmer until oysters plump, about 2 minutes.
3. Remove from heat.
4. Toss bread cubes, cranberries, hazelnuts and thyme together in a large mixing bowl. Add oyster mixture, stirring gently. Season to taste with salt and pepper.
5. Add chicken broth as needed for desired moistness.
6. Bake wrapped in foil for 40 minutes at 350u0b0F (or use to stuff a turkey).

butter, onion, celery, garlic, oysters, bread cubes, cranberries, hazelnuts, thyme, salt, chicken broth

Taken from www.food.com/recipe/cranberry-hazelnut-oyster-stuffing-180630 (may not work)