| 1 tsp. | sage |
| 1 tsp. | thyme |
| 1 T. | Chef Johnny's E-Z Season All purpose Greek Seasoning (or mix oregano, thyme, onion, garlic and black pepper to taste) |
| 1 loaf | French Bread, cubed |
| 3 ribs | chopped celery |
| 1 large | bell pepper, chopped |
| 2 medium | onions, chopped |
| 6 cloves | garlic, diced |
| 2 cups | chicken stock |
| 1 quart | fresh oysters |
| 1/2 pound | bacon, cooked and drained |
| 5 | eggs, beaten |
| 1 stick | butter |
Fry the chopped bacon and drain the grease.
Place the cubed French bread on a cookie sheet and place in a 200-degree oven and allow to dry but not to brown.
In a heavy sauté pan, melt the butter and add the onions, celery and bell pepper and cook until soften. Remove from heat and hold.
Drain the liquid from the oysters reserving the liquid.
In a large mixing bowl, add the dried bread cubes and moisten with some of the reserved liquid from the oysters. Do not over moisten; the oysters will release some moisture while cooking.
Add the sautéed vegetables, cooked bacon and beaten eggs. Lightly mix.
Coarsely chop the oysters. Add the chopped oysters and the seasoning to the mixture.
Spray a baking dish with vegetable oil and add the dressing. Bake in a 350 degree oven for 30 to 40 minutes.
NUTRITIONAL INFORMATION
Per serving: 572 Calories (kcal); 33g Total Fat; (52% calories from fat); 27g Protein; 40g Carbohydrate; 238mg Cholesterol; 1762mg Sodium Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates
© Chef Johnny 2000