Oyster-Cornbread Stuffing

• 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
• 1/4 cup (1/2 stick) unsalted butter
• 2 medium onions, finely chopped
• 1 1/2 cups finely chopped celery
• 1/4 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 3/4" cubes, stale or toasted in a 300u0b0 oven until dry

1. Preheat oven to 350u0b0. 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.
2. 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.
3. 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.
4. Spoon stuffing into a 3-quart baking dish. If any liquid remains in bowl, drizzle 1/4 to 1/2 cup 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.

lowsalt, sage, rosemary, sausage, butter, onions, celery, flatleaf parsley, thyme, kosher salt, oysters, eggs

Taken from www.epicurious.com/recipes/food/views/oyster-cornbread-stuffing-368297 (may not work)