Oyster Stuffing With Fennel, Tarragon, and Sausage Recipe

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