Oyster And Spinach Dressing

• 9 cups stale 1-inch bread cubes (I used a French baguette)
• 7 tablespoons butter, divided (4 tablespoons and 3 tablespoons) plus more for buttering your baking dish
• 1 cup finely diced onion
• 1 cup finely diced celery
• 4 ounces brown or white mushrooms, rather finely diced
• 4 fresh sage leaves, minced
• 2 teaspoons fresh thyme leaves
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup chopped fresh parsley
• 1 egg
• 1/2 pint of your favorite shucked oysters, chopped (save the liquor)
• Chicken broth
• 2 cups loosely packed, chopped spinach leaves

1. In a large saute pan, melt 4 tablespoons of the butter and add the onion, celery, mushrooms, sage, thyme, salt, and pepper. Saute until the onions and celery soften.
2. Place the bread cubes in a large mixing bowl. Mix in the sauteed vegetables and stir in the chopped parsley.
3. Crack the egg into a 2-cup measuring cup and whisk in the reserved oyster liquor. Add enough chicken broth to reach 1 3/4 cups total liquid. Pour this over the bread mixture and then stir in the chopped oysters and spinach, making sure to thoroughly incorporate all the ingredients.
4. Preheat your oven to 325u0b0 F and then butter a 9- x 13-inch baking dish well. Spread the dressing into the dish and cover tightly with foil. Once your oven has come up to temp, place the dressing in the oven for 30 minutes.
5. After the 30 minutes, raise the oven temp to 375u0b0 F and remove the dressing from the oven. Uncover and dot the casserole with 3 tablespoons of butter. Return the dressing to the oven, uncovered, and bake for about 20 minutes more to crisp the top a bit.

bread, butter, onion, celery, brown, sage, thyme, salt, freshly ground black pepper, parsley, egg, oysters, chicken broth

Taken from food52.com/recipes/38816-oyster-and-spinach-dressing (may not work)