Ingredients
1/2 cup (1 stick) unsalted butter
1/4 cup olive oil
2 teaspoons minced garlic
4 cups finely chopped onions
3 cups finely chopped celery
2 cups finely chopped carrots
1 tablespoon freshly chopped thyme
1 tablespoon freshly chopped sage
10 cups 1/2-inch cubes day-old baguette or ciabatta bread
4 cups (about 120) shucked oysters, liquid reserved
1/4 cup chopped fresh flat-leaf parsley
1 1/2 cups Chris Hastings’s Turkey Stock
4 teaspoons freshly ground black pepper
3 teaspoons coarse salt
Preparation
Melt butter and olive oil in a large skillet over low heat. Add garlic and cook, stirring, for 2 minutes. Add onions, celery, and carrots; cook, stirring, for 15 minutes. Add thyme and sage; cook, stirring, for 3 minutes more.
Place bread in a large bowl. Add vegetable mixture, parsley, oysters and their liquid, and turkey stock; season with salt and pepper. Mix to combine. Keep at room temperature until ready to use.
