Oyster Stuffing With Fennel, Tarragon, and Sausage Recipe

Serves: 8 Save

Ingredients (14)

  • 2 pounds (1 kilogram; about 2 loaves) high-quality sandwich bread or soft Italian or French bread, cut into 3/4-inch dice, about 5 quarts
  • 1 stick unsalted butter (113 grams), plus more for greasing dish
  • 1 pound (500 grams) sweet Italian sausage, removed from casing
  • 1 large onion, finely chopped (about 2 cups; 300 grams)
  • 2 large stalks celery, finely chopped (about 1 cup; 200 grams)
  • 1/2 medium fennel bulb, finely chopped (about 1 cup; 200 grams)
  • 2 medium cloves garlic, minced (about 2 teaspoons; 10 grams)
  • 1 teaspoon minced fresh thyme leaves
  • 3 cups homemade chicken stock or low-sodium broth (700 millilitres), divided
  • 3 large eggs
  • 2 tablespoons minced fresh tarragon leaves
  • 1/4 cup minced flat-leaf parsley leaves (about 1/4 ounce; 8 grams), divided
  • 2 cups raw oysters and their liquor (470 millilitres; about 32 medium oysters), oysters chopped (see note)
  • Kosher salt and freshly ground black pepper

Directions

Learn how to make this recipe at Serious Eats

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