Name: Oyster-Cornbread Stuffing
Yield: 8 to 10 Servings
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; ¼ cup (½ stick) unsalted butter; 2 medium onions, finely chopped; 1½ cups finely chopped celery; ¼ 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 ¾-inch cubes, stale or toasted in a 300° oven until dry

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Anders Overgaard

Make or buy a savory cornbread to use in this luxurious oyster stuffing recipe; the kind you use will determine how much broth you'll need to moisten it.

Recipe notes