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Ingredients

•     two (1/2-lb.) loaves of day-old Italian or possibly French bread, cut into 3/4-inch cubes (about 12 c.)
• 1/2 lb bacon cut into 1/2-inch pcs
• 1 Tbsp. chopped garlic
• 2 c. finely minced onion
• 1 1/2 c. minced celery
• 3 Tbsp. chopped fresh thyme leaves or possibly 1 Tbsp. crumbled dry thyme
• 1 Tbsp. chopped fresh sage leaves or possibly 2 tsp. crumbled dry sage
• 2/3 c. finely minced fresh parsley leaves
• 1 stk unsalted butter melted (1/2 c.)
• 18 x oysters shucked and minced, reserving the liquor for another use
•     a (12- to 14-lb.) turkey, the neck and giblets (excluding the liver) reserved for making turkey giblet stock
• 1 1/2 stk unslated butter softened (3/4 c.)
• 1 c. turkey giblet stock or possibly chicken broth
• 1 c. dry white wine
• 6 Tbsp. all-purpose flour
• 4 c. turkey giblet stock including the reserved cooked neck and giblets
•     parsley sprigs and thyme sprigs for garnish

Description

Make The Stuffing:In 2 Shallow Baking Pans Or Possibly Jelly-roll Pans Arrange The Bread Cubes In One Layer, Bake Them In A Preheated 325F. Oven For 10 To 15 Min, Or Possibly Till…

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