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Every month, Rachael Ray has a burger recipe in her magazine

Ingredients 1/2 small loaf white sandwich bread (about 8 small slices) 2 sleeves (8 ounces) saltine crackers, crushed, divided 2 sticks unsalted butter, divided 2 large shallots, chopped 3 stalks celery, diced Kosher salt 1/2 teaspoon freshly ground white pepper 1/4 teaspoon dry thyme 1/4 teaspoon onion powder Pinch of nutmeg 1 cup low-sodium chicken broth 1-1/2 cups heavy cream 3 pints fresh oysters, drained Instructions Cut or tear the bread into 1/2-inch cubes and let dry on a sheet pan overnight

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