1/2 cup (1 stick) unsalted butter, plus more for greasing
8 cups 1/2-inch cubes Cornbread, recipe follows
4 cups 1/2-inch cubes Italian bread
1 pound breakfast sausage, crumbled
4 large stalks celery, diced (about 2 cups)
2 medium yellow onions, diced (about 4 cups)
1 tablespoon fresh sage leaves, chopped (about 5 large leaves)
1 tablespoon fresh thyme leaves, chopped (about 7 sprigs)
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon freshly grated nutmeg
2 cloves garlic, minced (about 3 teaspoons)
3/4 cup white wine
3 cups turkey or chicken broth, warmed
24 oysters, shucked, drained, oyster liquor reserved
2 large eggs, beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
4 tablespoons unsalted butter, melted
2 large eggs, lightly beaten
To enjoy this cornbread on its own, bake it in a 10-inch cast-iron skillet for a fluffier texture.
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