Preheat oven to 400°F.
Strain oysters in wire mesh strainer, reserving liquor.
Fry bacon slices until just crisp, drain and set aside.
Next, sauté the onions and celery in one stick of the butter until translucent. Allow to cool a bit.
In a large mixing bowl, add the stuffing cubes, onions and celery, parsley, bacon, and oysters. Add salt and pepper. Toss gingerly with your hands until well mixed. Be careful, the oysters are very delicate, try not to damage them too much while mixing.
Sprinkle the sherry and ladle on some oyster liquor and broth, and gently toss again until the stuffing is as moist as you want it. Make it a bit on the dry side if it’s going in the bird. Otherwise, place in an oven-safe dish. Adorn with the remaining butter in pats around the dish.
Bake for 35-40 minutes or until the top is golden brown and a bit crispy.
