Made this in Thanksgiving circa 2015 and it was a hit. Original Recipe from here.
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) - used 2 cans w/ liquor but you could use 1 can
4 large eggs, whisked
6 cups savory (not sweet) cornbread cut into ¾-inch cubes, stale or toasted in a 300° oven until dry and 4 cups ciabatta
RECIPE PREPARATION
Preheat oven to 350°. 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.
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.
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 the liquid.
Spoon stuffing into a 3-qt. baking dish. If any liquid remains in bowl, drizzle ¼–½ 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.