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Oyster-Cornbread Stuffing


Oyster-Cornbread Stuffing Recipe

Ingredients:
  • 2 cups low-salt chicken broth
  • 1 sprig sage plus 1 tablespoon thinly sliced sage leaves
  • 1 sprig rosemary
  • 1 pound breakfast sausage, casings removed
  • 1/4 cup (1/2 stick) unsalted butter
  • 2 medium onions, finely chopped
  • 1 1/2 cups finely chopped celery
  • 1/4 cup finely chopped flat-leaf parsley
  • 2 tablespoons finely chopped fresh thyme
  • Kosher salt, freshly ground pepper
  • 4 dozen small shucked oysters in their liquor (about 1 cup liquor)
  • 4 large eggs, whisked
  • 12 cups savory (not sweet) cornbread cut into 3/4" cubes, stale or toasted in a 300 oven until dry
Directions:
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