12 cups cornbread sweet dry stale toasted cut into 3/4" cubes, or in a 300° oven until (not )
4 large eggs
0.3 cup flat parsley finely chopped
2 tablespoons thyme sprigs fresh finely chopped
10 servings pepper freshly ground
2 cups chicken broth
2 medium onion finely chopped
1 sprig rosemary
1 sprig sage thinly sliced
48 dozens oysters ( 1 cup liquor)
0.3 cup butter unsalted ()
Equipment
bowl
frying pan
oven
baking pan
aluminum foil
slotted spoon
Directions
Preheat oven to 350°.
Combine broth,sage sprig, and rosemary sprig in a smallsaucepan; bring to a boil.
Remove pan fromheat and let stock steep until ready to use.
Meanwhile, heat a large skillet overmedium heat and cook sausage, breaking itup with a spoon, until cooked through, 7-8minutes. Using a slotted spoon, transfersausage to a large bowl, leaving anyrendered fat in pan.
Melt butter in skillet; add onions andcelery and cook until softened, about10 minutes.
Add onion mixture, sliced sage,parsley, and thyme to bowl with sausage.
Mix well; season with salt and pepper.
Addoysters with liquor, reserved broth (sprigsremoved), and eggs; toss to combine.
Addcornbread; toss until well blended andcornbread absorbs most of liquid.
Spoon stuffing into a 3-quart baking dish.If any liquid remains in bowl, drizzle 1/4 to1/2 cup over to moisten cornbread (amountvaries depending on dryness of cornbread).
Bake until browned and liquid is absorbed,1 hour-1 hour 15 minutes, tenting with foil iftop gets too dark.
