Oyster and Sausage Stuffing Recipe

Ingredients (13)

• 1/2 cup pine nuts
• 1 tablespoon canola oil
• 4 ounces white button mushrooms, cut into large dice
• 12 ounces chicken sausage, preferably Italian style (fennel and garlic), casings removed and discarded, sausage crumbled into small pieces
• 6 large cloves garlic, very thinly sliced
• 3 ribs celery, cut crosswise into 1/4 inch slices
• 1 large Spanish onion, diced
• 1 1/2 to 2 cups dry croutons, cut from day-old country bread or whole wheat bread
• 1 cup dry white wine
• 12 oysters, such as bluepoint or Malpeque, shucked and coarsely chopped
• 1 cup store-bought low-sodium chicken broth
• 1 tablespoon chopped fresh marjoram leaves
• 1 teaspoon fresh thyme leaves