Bread stuffing with oysters and bacon (side dish)

Ingredients:

• 16 cups stale white bread, cut into 1cm cubes (about 900g)
• 70 g unsalted butter
• 450 g thin slices of applewood-smoked bacon
• 1 large red onion, diced
• 3 stalks celery, diced
• 2 carrots, diced
• 4 cloves garlic, coarsely chopped
• 3 cups chicken or vegetable broth
• 0.5 cup fresh marjoram or oregano leaves
• 2 large eggs
• 2 bunches green onions, thinly sliced
• 0.5 cup finely chopped fresh parsley
• 2 tsp Old Bay seasoning
• 2 cups raw oysters, shelled and with juices, coarsely chopped
• 1 tbsp. grated parmesan

Preparation:

1. Preheat oven to 120°C (250°F), spread the bread on two baking sheets in a single layer, and bake until completely dry, about 1 hour, rotating the baking sheets and switching their positions as needed.
2. Increase oven temperature to 175°C.
3. In a large saucepan, melt the butter over medium-high heat. Add the bacon and cook until crisp, about 8 minutes. Discard 1/4 cup of the rendered fat, reserving about 1/2 cup in the pan. Add the onion, celery, carrot, and garlic and cook, stirring, until the vegetables are tender, about 4 minutes. Remove from heat and stir in 1 1/2 cups of broth. Stir in the marjoram and set aside.
4. In a large bowl, combine the remaining 1.5 cups of broth and eggs. Add the green onions, parsley, Old Bay seasoning, oysters with their juices, and the vegetable mixture. Add the bread and stir until most of the liquid is absorbed. Season with salt and pepper to taste.
5. Transfer the bread filling to a 3-quart (3-quart) baking dish. Sprinkle with Parmesan cheese and bake until the top is golden brown, 30-40 minutes. Let rest for 10 minutes and serve.