- 2 (1 1/2) pounds loaves of white bread, cut into 1-inch cubes
- 1 cup butter
- 1 1/2 onion, minced
- 4 cloves garlic, minced
- 2 stalks celery, chopped
- 1/2 cup chopped fresh parsley
- 4 pints shucked oysters
- Spread the bread cubes out onto baking sheets or a work surface, and allow to dry for 24 to 48 hours (longer for a drier dressing).
- Melt the butter in a large skillet over medium heat, and cook and stir the onion, garlic, and celery until the onions become translucent, about 8 minutes. Pour the vegetables and butter into a large bowl. Lightly mix in the bread cubes, and stir in the oysters and their liquid until thoroughly combined.