Oyster Stuffing (American South)

Serve this classic Southern stuffing recipe with Turkey.

½ cup (1 stick) unsalted butter
¼ cup olive oil
2 tsp. garlic, minced
4 cups onions, finely chopped
3 cups celery, finely chopped
2 cups carrots, finely chopped
1 Tbsp. thyme, freshly chopped
1 Tbsp. sage, freshly chopped
10 cups, cut into ½" cubes day-old baguette or ciabatta bread
4 cups shucked oysters, liquid reserved (about 120)
¼ cup fresh flat-leaf parsley, chopped
1½ cups chicken or turkey stock
4 tsp. black pepper, freshly ground
3 tsp. coarse sea salt

Melt butter and olive oil in a large skillet over low heat. Add garlic and cook, stirring, for 2 minutes. Add onions, celery, and carrots; cook, stirring, for 15 minutes. Add thyme and sage; cook, stirring, for 3 minutes more.

Place bread in a large bowl. Add vegetable mixture, parsley, oysters and their liquid, and turkey stock; season with salt and pepper. Mix to combine. Keep at room temperature until ready to use.

Makes 12 servings.