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.