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1
Preheat the oven to 350 degrees F.
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2
In a pot, add the giblets, neck bone, onion and stock.
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3
Simmer and cook on low for 20 minutes.
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4
Discard the onion and neck bone.
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5
Remove the remaining giblets and chop.
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6
Place back in the stock and set aside.
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7
Strain the oysters over the pot of stock and set aside the oysters.
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8
In a large bowl, mix all the stuffing cubes with the parsley and set aside.
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9
In a saute pan on medium heat, add 2 tablespoons butter, celery, onions, sage, thyme and garlic.
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10
Season with a pinch of salt and a nice grind of pepper.
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11
Cook until the onions and celery are tender, but the garlic is not browned.
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12
Remove to the bowl of bread cubes.
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13
In the same pan, add the remaining 2 tablespoons butter and the oysters.
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14
Saute until the edges begin to curl on the oysters.
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15
Remove to the bowl of stuffing cubes and stir to combine with everything.
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16
Pour the stock over the mixture and stir.
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17
This is a wet dressing, so it will be very moist.
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18
Pour into a 13-by-9-inch baking dish.
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19
Press down to make it compact, and then cover tightly with aluminum foil.
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20
Bake for 45 minutes, then raise the temperature to 400 degrees F and bake uncovered until golden brown on top, about 15 minutes more.
