Oyster-Cornbread Stuffing

Ingredients for Oyster-Cornbread Stuffing

• 475ml low-salt chicken broth

• 1 sprig sage plus 1 tablespoon thinly sliced sage leaves

• 1 sprig rosemary

• 450g breakfast sausage, casings removed

• 60g (1/2 stick) osaltat smör

• 2 medium onions, finely chopped

• 150g finely chopped celery

• 1/4 cup finely chopped flat-leaf parsley

• 2 tablespoons finely chopped fresh thyme

• Koshersalt, nymalen peppar

• 4 dozen small shucked oysters in their liquor (about 240ml liquor)

• 4 large eggs, whisked

• 2875ml savory (not sweet) cornbread cut into 3/4" cubes, stale or toasted in a 300° oven until dry

Preheat oven to 350°. Combine broth, sage sprig, and rosemary sprig in a small saucepan; bring to a boil. Remove pan from heat and let stock steep until ready to use.

Meanwhile, heat a large skillet over medium heat and cook sausage, breaking it up with a spoon, until cooked through, 7-8 minutes. Using a slotted spoon, transfer sausage to a large bowl, leaving any rendered fat in pan.

Melt butter in skillet; add onions and celery and cook until softened, about 10 minutes. Add onion mixture, sliced sage, parsley, and thyme to bowl with sausage. Mix well; season with salt and pepper. Add oysters with liquor, reserved broth (sprigs removed), and eggs; toss to combine. Add cornbread; toss until well blended and cornbread absorbs most of liquid.

Spoon stuffing into a 3-quart baking dish. If any liquid remains in bowl, drizzle 60 to 120ml over to moisten cornbread (amount varies depending on dryness of cornbread). Bake until browned and liquid is absorbed, 1 hour-1 hour 15 minutes, tenting with foil if top gets too dark.

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