Oyster Stuffing

Adding oysters to Thanksgiving stuffing may sound like an odd choice, but it's a practice with a long history and delicious results. Here, raw chopped oysters are mixed with bacon and aromatic vegetables and herbs. The oysters add a wonderful savoury flavour and subtle brininess.

2 loaves Italian or French bread (1 lb total), cut into ¾" cubes (12 cups)
½ lb bacon, cut into ½" pieces
2-3 Tbsp. extra-virgin olive oil
2 medium onions, finely chopped (2 cups)
1½ cups celery, chopped
3 Tbsp. fresh thyme, chopped or 1 Tbsp. dried thyme
1 Tbsp. fresh sage, finely chopped or 2 tsp. dried sage
1 Tbsp. garlic, minced
½ tsp. sea salt
¼ tsp. black pepper, freshly cracked
2/3 cup fresh flat-leaf parsley, finely chopped
1 stick (½ cup) butter, melted
18 oysters, shucked, drained and chopped (¾ cup)
2¼ cups turkey giblet stock or chicken broth

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3).

Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 25-30 minutes total. Cool bread in pans on racks, then transfer to a large bowl.

Meanwhile, cook bacon in a 12" heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towels to drain, reserving fat in skillet.

If bacon renders less than ¼ cup fat, add enough oil to skillet to total ¼ cup fat. Cook onions, celery, thyme, sage, garlic, salt, and pepper in fat in skillet over moderate heat, stirring occasionally, until vegetables are softened, 8-10 minutes. Transfer to bowl with bread cubes, then stir in bacon, parsley, butter, and oysters. Drizzle with stock, then season with salt and pepper and toss well.

Transfer stuffing to a buttered 3-3½ qt shallow baking dish.

Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.

Makes 8-10 servings or about 10 cups.

Cook's Notes:  Stuffing can be assembled (without oysters and not baked) 2 days ahead and chilled, covered. Bring to room temperature and stir in oysters before baking.