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1
Preheat oven to 350 degrees.
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2
Cut off and discard ends of the baguettes.
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3
Cut loaves, including the crust, into 3/4-inch cubes.
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4
Spread on two baking sheets, and place each sheet on middle rack of oven for 10 to 15 minutes, until toasty.
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5
In large skillet, heat chicken stock until it simmers.
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6
Add oysters and oyster liquid, and poach for 1 to 2 minutes, until just cooked.
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7
Transfer oysters to a bowl.
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8
Drain off and reserve poaching liquid.
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9
In the same skillet, cook bacon until crisp.
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10
Drain on paper towels.
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11
Leave bacon fat in the pan.
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12
Add diced onions, parnsips, salsify and celery.
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13
Cook, stirring, over medium heat until almost tender.
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14
Cut spinach into large pieces.
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15
Add to vegetables in skillet and cook, stirring, until wilted.
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16
Remove from heat, and add reserved oysters and bacon.
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17
(If cooking in advance, cover and refrigerate overnight.)
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18
When ready to cook, preheat oven to 350 degrees.
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19
Mix thyme, parsley, eggs and butter in a bowl.
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20
Add reserved bread cubes, and mix well.
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21
Add enough reserved poaching liquid to moisten well.
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22
Season with salt, pepper and cayenne pepper to taste.
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23
Transfer to 9-by-12-inch greased, shallow casserole.
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24
Bake, uncovered, for 35 to 40 minutes, until heated through.
