2 cups chicken broth
1 tablespoon thinly sliced sage leaves
1 pound ground pork sausage
½ cup butter
1 ½ cups minced shallots, approximately 5
1½ cups finely chopped celery
¼ cup finely chopped flat-leaf parsley
2 tablespoons minced fresh tarragon
1 teaspoon minced fresh thyme
Kosher salt, freshly ground pepper
1 16 ounce container of Hilton’s fresh shucked oysters
4 large eggs, whisked
12 cups stale french bread cut into 1/2-inch cubes (can also toast in a 300° oven until dry)
Preheat oven to 350°
In a large skillet cook sausage over medium heat until cooked through. Remove sausage from pan using a slotted spoon so that rendered fat remains in the skillet.
Melt butter in the skillet with the drippings; add shallots and celery and cook until softened. Once cooked, combine in a bowl with sliced sage, tarragon, thyme, and cooked sausage; season with salt and pepper. Use cooking shears to cut up oysters into bite size pieces while still in the container to prevent loosing and of the liquid. Add entire container of oysters and liquid, chicken broth, and eggs to the sausage mixture. Toss to combine. Add bread; toss until well blended and bread absorbs most of the liquid.
Spoon stuffing into a 3-qt. baking dish. If any liquid remains in bowl, drizzle on top of stuffing. Bake until browned any liquid is absorbed, 1 hour–1 hour 15 minutes. If stuffing starts to get too dark, tent with foil.