Holiday Sides | Virginia Living

Ingredients

• 2½ quarts cubed cornbread (not sweet)
• 4 tablespoons butter
• 12 ounces hot Italian sausage
• 1 small onion, finely chopped
• 1 large stalk of celery, finely chopped
• ½ medium fennel bulb, finely chopped
• 1 large garlic clove, minced
• 1 teaspoon fresh thyme, minced
• 1½ cups chicken stock
• 2 large eggs
• 1 tablespoon fresh tarragon, minced
• 1 tablespoon flat-leaf parsley, minced and divided
• 16 medium raw oysters, shucked and chopped,
• liquor reserved
• Kosher salt
• Freshly ground black pepper