Oyster Dressing a la Maureen

This makes enough stuffing for a 20 pound turkey 

Ingredients:

3 pints oysters, drained and strained, reserve liquid

1 stick butter, melted

2 onions, finely chopped

4 stalks celery, finely chopped

4 cloves garlic, minced

Salt and Pepper

1 Tablespoon ground thyme

3 large loaves French bread, stale and cut or torn into 1" pieces

2 eggs, slightly beaten

Turkey or chicken stock, as needed

Directions:

Melt the butter in a large pot. Add onions, celery and garlic; saute for 10-15 minutes. 

Add the oysters and strained oyster liquid; bring to a simmer, add salt, pepper and thyme. 

Continue to cook mixture over a medium heat til the oysters start to curl. 

Add the French bread, a little at a time; stirring well after each addition. Cook for an additional 10 minutes - it might me necessary to add a small amount of turkey/chicken stock if mixture is to stiff. Stir well to keep from sticking

Remove pot from heat; rapidly stir in the beaten eggs. Allow the dressing to cool before stuffing the bird.