Oyster Stuffing

I'm getting tired of blogging these, but this is important.

Ingredients

• Cubed loaf of french bread, left out for a couple days so it's really stale.
• 6 slices of bacon
• 6 shallots, chopped fine
• 4 ribs of celery, chopped
• 1 lb of oysters, shucked (liquor reserved)
• 1c chicken stock
• 1/4c port
• 2 tbsp chopped fresh thyme
• 2 tbsp chopped fresh sage
• 1/2 tsp tobasco
• 1/4 tsp nutmeg
• salt and pepper

In a dutch oven, cook the bacon until crisp. Remove from the pan and chop into little bits. Add the shallots and celery to the pan and stir, adding the bacon when that's ready. When the veg are cooked through (about 10 minutes), add the oyster liquor, stock, port, thyme, sage, tobasco, and nutmeg. Bring to a boil, then add the oysters and bread cubes. Take off the heat and cover the pot. Leave for 10 minutes. Preheat oven to 400.

After the 10 minutes are up, put the stuffing in the oven covered for 20 minutes, then remove the lid and cook another 20 minutes. Serve!

Thoughts: We shortened the cook time because of the altitude, so this could go up to 30 minutes then another 30. This was our first time making oyster stuffing, but it was AWESOME. Would make again.

Disaster Index: 1/10