Seaside oyster stuffing recipe A Coastal Thanksgiving

Ingredients

• 24 fresh oysters, shucked (approx. 2 pints - 950ml) (reserve oyster liquor)
• 1 loaf (about 1 lb / 450g) day-old sourdough bread, cut into 1-inch cubes
• ½ cup (113g) unsalted butter, melted
• 2 tablespoons (30ml) olive oil
• 1 large yellow onion, finely chopped (about 1 cup - 237ml)
• 2 celery stalks, finely chopped (about 1 cup - 237ml)
• 2 cloves garlic, minced
• ½ teaspoon dried thyme
• ½ teaspoon dried sage
• ¼ teaspoon ground black pepper
• ¼ teaspoon salt (plus more to taste)
• 1/4 teaspoon cayenne pepper (optional)
• ½ cup (118ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 cup (237ml) chicken broth or vegetable broth
• ¼ cup (approximately 1 small bunch) fresh parsley, chopped
• 2 large eggs, lightly beaten
• 1 Lemon to garnish (Optional)