Strain oysters, reserving their liquid. Place oysters in a large mixing bowl with the cubed bread.
Preheat oven to 400 degrees. Coat the inside of a 2-quart (or slightly larger) baking dish with cooking spray.
In a 10” sauté pan, melt the butter and add celery and onions. Cook on medium heat until vegetables are tender, approx. 5 minutes. Add salt, thyme, tarragon and Old Bay seasoning, stir to incorporate. Add reserved oyster liquor and cook
for 2-3 minutes. Remove from heat and cool to room temperature. Once cool pour over oysters and bread. Mix gently until moistened.
Gently fold in the eggs, lemon juice and parsley until fully incorporated. Transfer to the baking dish, cover and bake for about 30 minutes, then remove the foil and bake for another 10 to 15 minutes, until top
is browned.
Can be prepared 1-2 days in advance and kept refrigerated before baking.
Tip: If you do not have day old bread, place cubed bread on a baking sheet and put in a 350 degree oven for about 10-15 minutes until the bread is crusty on the outside. Let cool completely before adding oysters.
(8 servings)
♦ 1 pint (approx. 24) Shucked Chesapeake oysters with liquor
♦ 1 cup Celery, small dice
♦ 1 cup Yellow onion, small dice
♦ 1 stick Butter
♦ 1 tsp Salt
♦ 1/2 tsp Old Bay seasoning
♦ 1/8 tsp Tarragon, fresh
♦ 1/8 tsp Thyme, fresh
♦ 1/2 tsp Lemon juice
♦ 4 Cups Bread, day old, 1”cubes
♦ 3 Tbsp Parsley, fresh, chopped
♦ 2 Each Eggs, beaten with 2T water
