Oyster Cornbread Stuffing

Ingredients

• 2 cups low-salt chicken broth
• 1 sprig sage plus 1 tablespoon thinly sliced sage leaves
• 1 sprig rosemary
• 1 pound breakfast sausage, casings removed
• 1/4 cup (1/2 stick) unsalted butter
• 2 medium onions, finely chopped
• 1 1/2 cups finely chopped celery
• 1/4 cup finely chopped flat-leaf parsley
• 2 tablespoons finely chopped fresh thyme
• Kosher salt, freshly ground pepper
• 4 dozen small shucked oysters in their liquor (about 1 cup liquor)
• 4 large eggs, whisked
• 12 cups savory (not sweet) cornbread cut into 3/4" cubes, stale or toasted in a 300° oven until dry

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