Preheat oven to 400°F

Heat oil in a large saucepan over medium-high heat. Add in garlic, celery, leeks and onion and cook, stirring, until onions become soft and translucent, about 5 minutes. Add in mushrooms and bacon and cook, stirring occasionally, until mushrooms have softened, about 5 minutes. Remove from heat.

Stir in bread, pecans and thyme. Taste and adjust seasoning as needed. Add eggs and chicken broth and mix until incorporated. Gently fold in oysters.

Add stuffing to bird, or if cooking separately, transfer mixture to a roasting pan. Bake for 30 minutes or until top is golden brown. Allow stuffing to rest for at least five minutes before serving.