Bacon & Oyster Stuffing

• 2 celery ribs, chopped
• 1 bunch green onions, chopped
• 1/2 cup butter, cubed
• 3 garlic cloves, minced
• 1/4 cup minced fresh parsley
• 1-1/2 teaspoons minced fresh sage or 1/2 teaspoon rubbed sage
• 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
• 1/2 teaspoon poultry seasoning
• 1/8 teaspoon pepper
• 12 cups cubed day-old French bread
• 1/2 pound bacon strips, cooked and crumbled
• 2 eggs
• 1 cup chicken broth
• 1 can (8 ounces) whole oysters, drained and chopped
• 1/4 cup white wine or additional chicken broth

1. In a large skillet, saute celery and onions in butter until tender. Add the garlic; cook 1 minute longer. Add the parsley, sage, thyme, poultry seasoning and pepper.
2. Place bread cubes in a large bowl; add celery mixture and bacon. In another bowl, whisk the eggs, broth, oysters and wine. Add to bread mixture; stir just until moistened.
3. Transfer to a greased 3-qt. baking dish. Cover and bake at 350u0b0 for 20 minutes. Uncover; bake 10-15 minutes longer or until lightly browned and a thermometer reads 160u0b0.

celery, green onions, butter, garlic, fresh parsley, fresh sage, thyme, poultry seasoning, pepper, bread, bacon, eggs, chicken broth, oysters, white wine

Taken from www.tasteofhome.com/recipes/bacon-oyster-stuffing/ (may not work)