Recipe: Best-Ever Oyster Stuffing
Description: This classic oyster stuffing recipe is the perfect accompaniment for your holiday spread.
Ingredients: [{"text": "1 large boule (or 2 baguettes)"}, {"text": "1/2 c. (1 stick) butter, plus more for baking dish"}, {"text": "1 medium yellow onion, chopped"}, {"text": "4 stalks celery, chopped"}, {"text": "2 shallots, minced"}, {"text": "1 tbsp. freshly chopped sage"}, {"text": "2 tsp. fresh thyme leaves"}, {"text": "2 tsp. freshly chopped rosemary"}, {"text": "1 tbsp. freshly chopped parsley, plus more for garnish"}, {"text": "K0sher salt"}, {"text": "Freshly ground black pepper"}, {"text": "1 (8-oz.) container fresh oysters, roughly chopped, in their liquor"}, {"text": "1 lb. sausage, casings removed"}, {"text": "1 1/2 c. low-sodium chicken broth"}]
Instructions: Tear or slice bread into cubes and leave out overnight to dry out. (Alternatively, place bread on baking sheets and bake at 200º for 20 minutes.)
Preheat oven to 350º and butter a large baking dish. In a large skillet over medium heat, melt butter. Add onion, celery, and shallots and cook until soft and fragrant, 8 minutes. Stir in sage, thyme, and rosemary and cook until fragrant, 1 minute more. Season with salt and pepper. Stir in parsley, then transfer to a large bowl. Add bread and oysters in their liquor.
In same skillet over medium-high heat, cook sausage until seared and cooked through, about 10 minutes, stirring often.
Add cooked sausage to bread mixture. Drain fat from skillet and deglaze with broth, then add broth to bread mixture.&nbsp;
Transfer mixture to prepared baking dish and cover with foil. Bake until cooked through, 45 minutes, then remove foil and cook until bread is golden, 15 minutes more.&nbsp;
Garnish with more parsley before serving.
