|2 Tbs bacon fat||1 tsp marjoram or thyme|
|1 Tbs chopped parsley||1 tsp salt|
|2 tsp chopped chives||Freshly ground black pepper to taste|
|1 quart stale bread cubes or crumbs||25 oysters, drained|
1. Melt the bacon fat, add the parsley and chives and cook until wilted. Add the mixture to the bread and season with marjoram, salt and pepper. 2. Lightly mix in the oysters. If the stufﬁng seems too dry, moisten with a little of the liquid which has been drained from the oysters.
New York Times Cookbook