2 tbs. oil
3 cups chopped celery w/ leaves
2 cups chopped onions
2 tart apples ; cored and chunked (do not peel)
1 lb. bulk pork sausage
1/2 pound of shucked fresh oysters
1 cup pecan pieces ; (optional)
3 cups stale cornbread cubes
3 cups stale regular bread cubes
1 tsp. dried thyme
1 tsp. dried sage
1/2 cup chopped Italian parsley
1 cup chicken stock
1/2 tawny port ; (or more stock)

Instructions

1. Sauté onions and celery until softened. Drain and transfer to large bowl.

2. Sauté apple chunks until lightly colored, not mushy. Transfer to bowl.

3. Add sausage to pan, break up into pieces and cooks until no longer pink. Add, with all liquid, to bowl.

4. Mix sausage, vegetables,oysters, apples, (nuts if using); add bread cubes and herbs. Mix well. Add herbs and salt and pepper to taste. Add stock/port to desired consistency.

5. Stuff the sucker.

(Thanks to O’Garlic for this one.)