Oyster Dressing

• 3 cups Cornbread, Cut Into Cubes
• 2 loaves Ciabatta Or Other Crusty Italian Bread, Cut Into Cubes
• 2 Tablespoons Bacon Fat Or Butter
• 3 cans Oysters, Drained, Liquid Reserved
• 4 whole Carrots, Diced
• 6 stalks Celery, Diced
• 2 whole Small Onions, Diced
• 8 cups Turkey (or Chicken) Broth
• 1/2 teaspoons Ground Sage
• 1 teaspoon Chopped Rosemary
• Salt And Pepper, to taste
• 2 whole Eggs
• 1/4 cups Chopped Fresh Parsley

1. Allow all bread cubes to sit uncovered for several hours or overnight until it's dry. Place all the cubed bread in a large mixing bowl.
2. Heat bacon fat or butter in a large skillet over medium heat. Add carrots, celery, and onions, and stir to combine. Cook for 3 to 4 minutes.
3. Add oysters and stir around for 1 minutes. Remove from heat and pour over the bread cubes. Sprinkle on the sage, the rosemary, and salt and pepper. Then add the broth while tossing bread cubes with a large spoon. Stir in egg.
4. Stop after adding 5 or 6 cups of liquid to give the mixture a taste. Add more broth to taste, until it gets to the moisture level you like. Adjust seasonings as needed.
5. Hint: if you think it needs a little more of an oyster kick, splash in a small amount of the oyster liquid. (A little goes a long way!)
6. Pour mixture into a large baking dish (or stuff the bird if you prefer.) Bake it in a 350 degree oven for 25 to 30 minutes or until golden brown on top. Serve with your Thanksgiving dinner!

loaves, bacon fat or butter, oysters, carrots, stalks celery, onions, turkey, ground sage, rosemary, salt, eggs, ubc

Taken from tastykitchen.com/recipes/holidays/oyster-dressing-2/ (may not work)