Northwest Oyster & Bacon Stuffing

Ingredients

• 10 cup cubed bread, toasted (from 2 baguettes)
• 1/2 cup (4 oz.) plus 5 Tbsp. (2 1/2 oz.) unsalted butter, divided
• 3 cups minced shallots (about 6 shallots)
• 2 1/4 cups 1/2-in. chopped celery (about 8 oz.)
• 1/4 cup chopped fresh sage leaves
• 1/4 cup fresh thyme leaves
• 1/4 cup dry white sherry
• 2 tablespoons Dijon mustard
• 3 1/2 cups chicken stock
• 1/2 teaspoon grated fresh nutmeg
• 1/4 teaspoon cayenne pepper
• 1 qt. fresh shucked Pacific oysters, drained (1/4 cup liquor reserved)
• 8 cooked thick-cut bacon slices (not maple or pepper), cut into 1-in. pieces
• 4 large eggs, lightly beaten
• 1 cup fresh flat-leaf parsley leaves (1 small bunch)
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper