Oyster Stuffing

20 Oysters plus liquor
3 cups coarse cornbread
3 slices of bacon (lean)
1/2 cup butter
3 celery stalks (no leaves)
2 tsp kosher salt
1 tsp chopped fresh thyme
white pepper to taste

Put the oysters over a strainer and reserve the liquid. In a large mixing bowl mix the oysters and corn bread.In a small sauce pan bring some water to a boil and cook the bacon for about 1 minute. (this removes alot of fat). Melt the butter in a med high saute pan and add the bacon,celery,salt,and pepper. Cook until soft about 8-10 mins. Add the bacon mixture to the cornbread and stir to combine.Set aside for 10 mins. Preheat oven to 400 degrees F. Transfer the stuffing to a buttered gratin dish. Dot the top with a little more butter and cover with foil. Bake about 45 mins remove foil and cook another 15 til the top is golden brown.
Serve immediately

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