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" Recipe courtesy of Melissa Harrison INGREDIENTS 3 loaves challah bread, toasted and cubed 1 bunch celery, diced small 2 small white yellow onions, diced small 7 cloves garlic, minced Butter and oil for saut\u00E9ing 2 lbs bulk raw spicy sausage 1 lb Italian sausage or whatever your taste buds prefer 30 shucked Kumamoto oysters, preferably small oysters Turkey or chicken stock Salt, pepper to taste 1 bunch parsley, finely chopped 1 handful fresh thyme, chopped A few sage leaves, finely chopped DIRECTIONS 1. Cube the challah bread and toast in the oven lightly. 2. Dice onion, celery and garlic and saut\u00E9 in a little butter and oil, then remove from heat. 3. Warm homemade turkey stock. If you haven&amp;#039;t had the time to make it, substitute store-bought free-range, no-sodium chicken stock.* 4. In a hot pan caramelize the sausage until almost cooked through. Set aside and drain off fat. Shuck oysters and set aside. Chop all of the herbs and place together in a bowl and set aside. In a large bowl place bread and fold in the saut\u00E9ed veg, sausage, and oysters until evenly distributed. Ladle in the stock slowly until ingredients are all moistened, not soggy. Then season with salt and pepper and toss in fresh herbs. Bake in the oven at 350 degrees until golden brown. If desired, sprinkle a little more herbs on top. This is a combination of my grandmother&amp;#039;s oyster stuffing and my sausage stuffing. The best of both food worlds. I think Nana would be proud. *Melissa&amp;#039;s advice: Before you heat the stock, caramelize the onion, garlic, celery, thyme, bay leaf, and black peppercorns, and then pour in the stock. "^^<http://www.w3.org/2001/XMLSchema#string>
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