2 large loaves stale French bread, cubed 1 quart fresh oysters 1 bunch parsley, trimmed and chopped 2 bunches green onions, chopped 1 large bell pepper, chopped 1 large onion, chopped 4 ribs celery, chopped 3 cloves garlic, chopped 1 tablespoon bacon drippings (heaping) 1 cup butter 1/4 teaspoon thyme salt and red pepper to taste
Dry the bread cubes on a baking sheet at 200 degrees F. Drain the oysters, reserving the liquor and discarding any shells. Cut large oysters into halves if desired. Soak the bread cubes in the reserved oyster liquor in bowl.
Saute the parsley, green onions, bell pepper, onion, celery and garlic in a mixture of the bacon drippings and half of the butter in a large skillet until the vegetables are tender.
Combine the sauteed vegetables, bread cubes, remaining butter, oysters, thyme, salt and red pepper in a bowl and mix well. Spoon the dressing into a baking dish. Bake at 350 until brown and bubbly.