- 6 slices bacon, sliced crosswise
- 6tablespoons unsalted butter, plus more for the baking dish and foil
- 1 large loaf Italian bread (about 1 pound), cut into 3⁄4-inch pieces (about 16 cups)
- 2 medium onions, chopped
- 4 celery stalks, thinly sliced
- kosher salt and black pepper
- 1/2cup dry white wine
- 2 1/2cups low-sodium chicken broth
- 2 large eggs, beaten
- 16 oysters, shucked and chopped
- 1/2cup chopped fresh flat-leaf parsley
- Heat oven to 375° F. Cook bacon in a skillet over medium heat until crisp, stirring frequently, 5 to 7 minutes. Transfer to a plate and reserve skillet.
- Butter a 9-by-13-inch baking dish. Divide the bread between 2 rimmed baking sheets and bake until dry and crisp, 10 to 12 minutes.
- Meanwhile, wipe out the skillet and melt the butter over medium heat. Add the onions, celery, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until very tender and beginning to brown, 10 to 12 minutes. Add the wine and cook until evaporated, 2 to 4 minutes; transfer to a large bowl and let cool for 10 minutes.
- Add the bread, broth, eggs, bacon, oysters, parsley, and ½ teaspoon salt to the vegetables and toss to combine. Transfer to the prepared baking dish. Cover with buttered foil and bake for 20 minutes. Uncover and bake until browned, 20 to 30 minutes more.