2 x 10-oz. plain or seasoned croutons
1 garlic clove, minced
1/2 cup dried currants soaked in Port wine, drained
2 cans smoked oysters
Salt and freshly ground black pepper
Heat butter in a 14-inch skillet. Add garlic, croutons, currants, oysters with their oil and saute for a couple of minutes or until well mixed. Add enough chicken stock to moisten but not so much as to make it soggy. Cover and simmer until bread is hot; season with salt and pepper.This can be made in advance. Reheat, uncovered, in a 350 degree oven until hot and some of bread is crispy.