Oyster-Sage Dressing

• 1 loaf (about 1 pound) whole-wheat bread, cut into 1-inch cubes
• 8 tablespoons (1 stick) butter
• 1 large onion, chopped
• 4 stalks celery, chopped
• 1 tablespoon dried sage
• 2 tablespoons chopped fresh parsley
• 1 to 1 1/2 cups homemade or low- sodium chicken or turkey stock
• 1 pint (2 cups) freshly shucked oysters with liquor, chopped if they are large
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons salt, or to taste

1. If possible, leave the cubed bread out overnight.
2. When ready to make the stuffing, melt the butter in a very large skillet or kettle and saute the onion and celery until just tender.
3. Transfer to a large bowl.
4. Add the bread, sage and parsley to the bowl.
5. Toss gently until just incorporated.
6. Fold in stock until the whole is just moistened.
7. Fold in the oysters and oyster liquor.
8. Season with pepper and salt.
9. Transfer to a 9-by-13-inch baking dish and cover with foil.
10. Bake in a 375-degree oven for 30 minutes.
11. Remove the foil and continue to bake until the top is lightly browned, about 30 minutes more.
12. (Alternatively, use to stuff into turkey before roasting.)

bread, butter, onion, stalks celery, sage, parsley, chicken, freshly shucked oysters, freshly ground black pepper, salt

Taken from cooking.nytimes.com/recipes/339 (may not work)