2. Cook the bacon in a large nonstick skillet over medium heat. When the bacon becomes translucent and the fat starts to melt, add the onions and celery. Cook until the vegetables are tender, about 10 minutes.
3. Add the mushrooms, thyme and sage and cook for 5 minutes more.
4. Transfer the mushroom mixture to a large bowl and let cool for a few minutes. Stir in the dried bread, oysters and parsley. Add just enough chicken broth to moisten the stuffing and season to taste with salt and pepper.
(This can be prepared up to 1 day in advance and stored in the refrigerator.)
5. Transfer the stuffing to a large baking dish, cover with foil and bake for 35 minutes. Remove the foil and bake until the stuffing is golden brown on top, about 10 minutes more.