Oyster Dressing, With Love

• 3/4 loaves Challah
• 1 pint Raw Oysters
• 1/4 cups Milk
• 1 whole Egg Well Beaten
• 1/2 cups Butter, Plus Extra For Greasing Casserole Dish
• 1/2 cups Chopped Onion
• 4 stalks Celery With Leaves, Roughly Chopped
• 2-1/2 cups Chicken Broth, Low-Sodium
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 3/4 teaspoons Ground Sage
• 1/2 teaspoons Old Bay Seasoning
• 1/2 teaspoons Italian Seasoning
• 1/2 bunches Flat Leaf Parsley, Roughly Chopped

1. The day before you begin, cube the loaf of challah and allow to dry, uncovered, on a large cutting board. I usually give them a good 24 hours.
2. Preheat oven to 325F. Grease a 9 x 13 " baking dish with butter.
3. Drain oysters over bowl, reserving liquid. Thoroughly rinse each oyster and cut into bite-sized pieces. Rinse again and place into a small bowl with just enough milk to cover. Beat reserved liquid with the egg and set aside.
4. Melt 1/2 cup butter in a large saute pan over medium heat. Add onion and celery and cook until celery goes soft, about 10 minutes or so. Add chicken stock and simmer for about 10 more minutes.
5. Meanwhile, place bread cubes into a large mixing bowl and add seasonings, including parsley. Toss to coat. Add egg mixture to the bread along with the oysters and milk. Gently fold in the chicken stock mixture.
6. Pour it all into the baking dish and cover tightly with foil. Bake, covered, for 1 hour. Remove the foil and continue baking for another 15-20 minutes.
7. 1 pan of oyster dressing= 1 happy man.

ube, oysters, ubc, egg, butter, onion, stalks celery, chicken broth, salt, pepper, ground sage, bay seasoning, italian seasoning, parsley

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