Ingredients:
- 1/2 cup diced celery
- 1/2 diced yellow onion
- 1/4 cup butter
- 2 tablespoons minced parsley
- 1/4 teaspoon poultry seasoning
- teaspoon fresh sage
- cubed loaf of brioche bread – left out to dry for a day
- 1 cup chicken stock
- cooked crumbled bacon (to your liking – we enjoy a great amount!)
- 1 cup fresh shucked oysters from fishmonger
- kosher salt
- generous grinds of fresh black pepper
Directions:
- In a small skillet, sauté celery and onion in butter – transfer to bowl
- Stir in parsley seasoning, sage and pepper
- Add bread cubes
- Combine chicken stock and oysters and add bread to mixture, gently stir then add bacon
- Transfer to 1-quart baking dish
- Cover and bake at 350° for 20 minutes
- Uncover and bake 15 minutes longer (till lightly browned)