Step 1

Preheat oven to 375°F

Step 2

Cut bread into 3/4-inch pieces and place on baking sheet. Toast bread for 10 to 12 minutes or until dry and lightly browned.

Step 3

While bread toasts, use 1 tbsp to butter a 9x13 baking dish.

Step 4

Melt remaining 2 tbsp of butter in a pan over medium heat.

Step 5

Add chopped onions, green bell pepper, and celery to the pan along with 1 teaspoon salt and ¼ teaspoon pepper. Cook,stirring occasionally, until the vegetables are tender and the onion is translucent, about 10 to 12 minutes. Transfer vegetables to a large bowl and let cool for at least 10 minutes.

Step 6

To bowl with cooled vegetables, add parsley, sage, hot sauce, eggs, oysters with liquor, broth, and toasted bread. Season with salt and pepper and stir until combined. If dressing seems too dry, add up to 1/2 cup more chicken broth.

Step 7

Transfer mixture to baking dish. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until dressing is lightly brown.