Smoked Oyster Stuffing

Toast the Bread:

1. Preheat oven to 325ºF.Dice the bread into small cubes (½ inch - ¾ inch).Set breadcrumbs onto a baking sheet in a single layer. Bake about 10 minutes, or until the bread is toasted, and no longer feels moist to the touch.

Cook the Veggies:

1. While the bread toasts, melt the butter over medium heat.When the butter melts, add the onions, celery, paprika, nutmeg, and salt to the pan. Cook until softened (4-5 minutes).  Remove from heat.

Make the Stuffing:

1. Increase the oven temperature to 375ºF.
2. Optionally, roughly chop the oysters.Tip: Leave the oysters whole for larger bites of oyster.  Chop to distribute the oysters more evenly throughout the stuffing.
3. Add the oysters, bread cubes, veggies and butter, egg, and thyme to a large mixing bowl.  Stir to incorporate.
4. Slowly pour 1 cup of the broth into the mixing bowl, stirring as you pour.  Add broth until the bread has absorbed most of the liquid.  (This may take a few minutes.)
5. Scoop the stuffing into an 8"x8" casserole dish.
6. Drizzle the remaining ¼ cup of broth over the stuffing.Tip: If you're planning on cooking the stuffing inside a bird, skip this step.
7. Cover the dish with foil, and bake 30 minutes.  Remove the foil, and bake another 15-20 minutes, until the top is crispy and golden.
8. Leftovers:Refrigerate and use within 2-3 days.Make Ahead + Freeze:Wrap dish tightly and freeze for up to 3 months. Reheat at 325°F for about 15 minutes (or until warm).