Heat oven to 225°. On a cookie sheet, break bread up into bite size pieces or cut into cubes and place in a single layer and bake for about 60-90 minutes, stirring every 30 minutes. Do not burn.
Cool when done (this can be done the day before).
Place the dried bread pieces in a large bowl.
Heat butter in a heavy skillet over medium-high heat.
Add the onions and celery and cook until tender.
Add garlic and cook until fragrant, about 30 seconds.
Turn off burner and stir in the spices then remove skillet from burner and let cool slightly.
In a separate bowl, beat the eggs with 2 cups of the chicken broth, then mix in the juice from the oysters.
Chop up the oysters and add to the bread.
Add the vegetables and broth mixture.
Fold in until completely incorporated. If dressing is too dry add more chicken broth, but be careful not to add too much; you want it moist but not soggy.
Either stuff the turkey or bake covered in a 3 quart casserole dish in a preheated 350° for about 30 minutes.
Uncover and cook for an additional 15 minutes or until completely cooked and lightly brown.
Let set for 10 minutes then serve.
Chef's notes: Bread can be dried the day before. Two cans of chicken broth can be used, because not all of the broth will be used; the remainder can be used for gravy. Adjust the amount of oysters according to your taste; sometimes only ½ can is used. Original recipe credited to Della Garretson Hoover.