Sausage-Oyster Stuffing

• 12 ounces artisanal sourdough bread (about 1 medium loaf)
• 12 ounces mild Italian chicken or pork sausage, casings removed
• 2 tablespoons (1/4 stick) unsalted butter
• 1/2 large yellow onion, chopped
• 1 1/2 large celery ribs, chopped
• 2 garlic cloves, minced
• 2 1/4 teaspoons fresh thyme or 3/4 teaspoon dried
• 1 tablespoon chopped fresh sage or 1 teaspoon dried
• 2 teaspoons chopped fresh marjoram or 1/2 teaspoon dried
• 1/8 teaspoon cayenne pepper
• 1 10-ounce jar oysters or 5 fresh oysters, liquor reserved
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 ounces semihard cheese (page 23), shredded (1/2 cup)
• 1 to 2 cups Turkey Stock (page 231), Chicken Stock (page 230), or store-bought low-sodium chicken broth

1. Preheat the oven to 325 F.
2. Cut the bread into 1/2-inch cubes and spread them on two baking sheets.
3. Bake for about 30 minutes, stirring occasionally, or until the cubes are dry and light brown.
4. Set aside to cool.
5. Saute the sausage in a medium skillet over medium heat, breaking up the meat into 1-inch pieces, for 10 minutes, or until lightly browned and cooked through.
6. Set aside.
7. In the same skillet, reduce the heat to medium-low and melt the butter.
8. Add the onion, celery, garlic, thyme, sage, marjoram, and cayenne and cook until the onion mixture begins to soften but not brown, about 4 minutes.
9. Remove from the heat.
10. Increase the oven temperature to 375 F. and butter an 8-inch baking dish.
11. Put the bread in a large bowl.
12. Drain the oysters over the bread.
13. On a cutting board, chop the oysters into 1-inch pieces.
14. Add the oysters to the bread along with the onion mixture, sausage, salt, pepper, and half of the cheese.
15. Drizzle half of the stock over the mixture and toss gently.
16. Let sit for 5 minutes to absorb the stock.
17. Add enough additional stock to make the bread moist but not soggy.
18. (You might not use all of the stock.)
19. Pour the mixture into the baking dish and pat it down.
20. Sprinkle with the remaining cheese and cover with foil.
21. Bake for 30 minutes, uncover, and bake for another 10 to 15 minutes, or until the cheese is melted and the top is beginning to brown.
22. Serve warm.
23. The cooked stuffing will keep for up to 3 days ahead in the refrigerator or in the freezer for up to 1 month.
24. Reheat it in a covered baking dish at 375 F. for 30 minutes.

bread, italian chicken, butter, yellow onion, celery, garlic, thyme, fresh sage, fresh marjoram, cayenne pepper, oysters, kosher salt, freshly ground black pepper, semihard cheese, turkey stock

Taken from www.epicurious.com/recipes/food/views/sausage-oyster-stuffing-387805 (may not work)