RECIPES - SIDES

INGREDIENTS

1	pound sourdough bread, cut into 1/2-inch cubes
3/4	cup butter
2	cups celery, finely chopped
2	cups onion, finely chopped
1/2	cup parsley, finely chopped
2	teaspoon sage
2	teaspoon thyme
1/2	teaspoon salt
1/2	teaspoon pepper
1/4	teaspoon nutmeg
30	Sequim Bay oysters, drained
1	cup chicken stock
2	eggs, beaten

DIRECTIONS

• Spread the bread cubes out on a large baking sheet. Place in the oven and toast until golden brown. Remove from the oven, transfer the toasted bread to a large bowl, and set aside.
• Melt the butter in a large saucepan over medium high heat. Stir in the onions and celery and cook for about 15 minutes, until the vegetables are soft. Remove from the heat, then stir in the parsley, sage, thyme, salt, pepper and nutmeg.
• Pour the vegetable mixture over the bread cubes, along with the oysters, stock and eggs. Fold this mixture together until everything is fully incorporated.
• If you are baking a turkey, spoon the stuffing into the bird while moist, then bake according to directions.
• If you are cooking the stuffing in a casserole, fill a large oven-proof dish and bake, uncovered in a 350F degree oven, for 40 minutes until nicely browned.