Northwest Oyster & Bacon Stuffing

• 10 cup cubed bread, toasted (from 2 baguettes)
• 1/2 cup (4 oz.) plus 5 Tbsp. (2 1/2 oz.) unsalted butter, divided
• 3 cups minced shallots (about 6 shallots)
• 2 1/4 cups 1/2-in. chopped celery (about 8 oz.)
• 1/4 cup chopped fresh sage leaves
• 1/4 cup fresh thyme leaves
• 1/4 cup dry white sherry
• 2 tablespoons Dijon mustard
• 3 1/2 cups chicken stock
• 1/2 teaspoon grated fresh nutmeg
• 1/4 teaspoon cayenne pepper
• 1 qt. fresh shucked Pacific oysters, drained (1/4 cup liquor reserved)
• 8 cooked thick-cut bacon slices (not maple or pepper), cut into 1-in. pieces
• 4 large eggs, lightly beaten
• 1 cup fresh flat-leaf parsley leaves (1 small bunch)
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

1. Preheat oven to 400u0b0F. Place bread cubes in a large bowl.
2. Melt 1/2 cup of the butter in a large saucepan over medium. Add shallots, celery, sage, and thyme, and cook, stirring often, until celery is tender, about 5 minutes. Whisk in sherry and Dijon; cook, stirring constantly, 1 minute. Stir in chicken stock, nutmeg, cayenne, and reserved oyster liquor; cook 2 minutes.
3. Pour mixture over bread cubes, and toss gently. Gently stir in oysters, bacon, eggs, parsley, salt, and black pepper until combined.
4. Grease a 13- x 9-inch baking dish with 1 tablespoon of the butter, and carefully spoon stuffing into prepared dish. Dot top of stuffing with remaining 4 tablespoons butter; cover with aluminum foil, and bake in preheated oven 30 minutes.
5. Remove foil, and bake until browned and crispy on top, 15 to 20 minutes. Let stand 15 minutes before serving.

bread, unsalted butter, shallots, celery, sage, thyme, dry white sherry, mustard, chicken stock, fresh nutmeg, cayenne pepper, fresh shucked pacific oysters, bacon, eggs, parsley, salt, black pepper

Taken from www.myrecipes.com/recipe/northwest-oyster-and-bacon-stuffing (may not work)