Oyster Stuffing or Dressing

Note from Cheri: This recipe was created by Sandy Ingber, executive chef of New York's famous Grand Central Oyster Bar. This stuffing is an annual favorite with the Oyster Bar's patrons each Thanksgiving. The New York City landmark restaurant, established in 1913, now offers holiday specilties sent via mail, for those who can't visit in person. For more information click to the restaurant's website.

1 pound loaf of white bread, cut into 1/2 inch cubes 2 cups Spanish onions, medium diced 1 cup celery, medium diced 1 tablespoon chopped garlic 1 tablespoon chopped fresh sage 1 tablespoon chopped fresh thyme 1/4 cup chopped fresh parsley 1/4 teaspoon ground nutmeg 3/4 cup chicken stock 1/4 cup milk 2 eggs, beaten 24 pieces of shucked Bluepoint oysters salt and pepper

Yield: Enough Stuffing for 1 Turkey Dry cut bread cubes overnight or toast in a low temp oven until crisp. Melt 1/2 the butter in a medium skillet. Add onions and celery, cooking until onions are translucent about 5 minutes. Add garlic, sage, thyme and nutmeg; cook for 30 seconds more. Combine cooked vegetables with bread cubes, parsley, stock, milk and eggs, mixing gently. Fold in Oysters. Season with salt and pepper. This stuffing can be made up to 2 days in advance (but do not stuff into poultry until just before cooking). If not stuffing into poultry for roasting, transfer mixture to a large oiled baking dish, dot surface with pats of remaining butter. Take a piece of wax paper and lightly oil both sides and place of top of stuffing. Bake in a 350°F oven until crisp on top and stuffing temperature reaches 160°F.