This Briny, Savory Stuffing Deserves a Spot on Your Thanksgiving Table

Ingredients (14)

• 1 1/2 pounds soft Italian or French bread (24 ounces; about 2 loaves), cut into 3/4-inch dice, about 4 quarts
• 1 stick unsalted butter (4 ounces; 113g), plus more for greasing dish
• 1 pound (454g) sweet Italian sausage, removed from casing
• 1 large yellow onion, finely chopped (300g; about 2 cups)
• 2 large ribs celery, finely chopped (120g; about 1 cup)
• 1 small fennel bulb, finely chopped (180g; about 1 cup)
• 2 medium cloves garlic (10g), minced
• 1 teaspoon minced fresh thyme leaves
• 2 1/2 cups (600ml) homemade chicken stock or low-sodium broth, divided
• 3 large eggs
• 2 tablespoons minced fresh tarragon
• 1/4 cup minced flat-leaf parsley leaves (about 1/4 ounce; 8g), divided
• 2 cups raw oysters and their liquor (470ml; about 32 medium or 20 large oysters), oysters chopped (see notes)
• Kosher salt and freshly ground black pepper