Ingredients:

  • 24 fresh oysters, shucked, with their liquor reserved (Approximately 500g)
  • 2 tablespoons (30ml) olive oil
  • 1 loaf (about 1 pound or 450g) day-old French bread or sourdough, cut into 1-inch cubes
  • ½ cup (1 stick, 113g) unsalted butter, melted
  • 1 large onion, finely chopped (about 200g)
  • 2 celery stalks, finely chopped (about 100g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • ¼ teaspoon ground black pepper
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon red pepper flakes (optional, for a bit of kick)
  • 2 large eggs, lightly beaten
  • 1 cup (240ml) chicken broth or vegetable broth (low sodium)
  • ¼ cup (60ml) chopped fresh parsley

Instructions:

  1. Toss bread cubes with melted butter. Spread on a baking sheet and bake at 350°F (175°C) until lightly toasted and golden brown (about 10-15 minutes). Let cool slightly.
  2. Heat olive oil in a large skillet over medium heat. Add onion and celery and sauté until softened (about 5-7 minutes). Add garlic, thyme, sage, salt, pepper, and red pepper flakes (if using). Cook for another minute until fragrant.
  3. Drain and reserve oyster liquor. Roughly chop the oysters if they are very large.
  4. In a large mixing bowl, combine toasted bread cubes, sautéed vegetables, chopped oysters, and oyster liquor.
  5. Whisk together the eggs and broth. Pour over the stuffing mixture and gently toss to combine, ensuring the bread is evenly moistened. Stir in parsley.
  6. Transfer the stuffing to a greased 9x13 inch baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake for another 15 minutes, or until the top is golden brown and crispy. Let rest for 10 minutes before serving.