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Ingredients 1 pint shucked oysters with liquor 10 to 12 slices of bread (or cornbread), toasted and pulled into pieces 2 cups chicken stock 1/2 cup oyster liquor (juice from inside the oysters) 4 tablespoons butter, plus 1 1/2 stalks celery, minced 1/4 white onion, minced 1 tablespoon Old Bay 1 teaspoon kosher salt 1/2 teaspoon black pepper 2 tablespoons fresh parsley, chopped Instructions Heat oven to 350
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Notes Store any leftovers in an airtight container in the refrigerator for up to 3 days
