Oyster Stuffing with Fennel, Tarragon, and Sausage

2 pounds (1 kilogram; about 2 loaves) high-quality sandwich bread or soft Italian or French bread, cut into ¾-inch dice, about 5 quarts

1 stick unsalted butter (113 grams), plus more for greasing dish

1 pound (500 grams) sweet Italian sausage, removed from casing

1 large onion, finely chopped (about 2 cups; 300 grams)

2 large stalks celery, finely chopped (about 1 cup; 200 grams)

½ medium fennel bulb, finely chopped (about 1 cup; 200 grams)

2 medium cloves garlic, minced (about 2 teaspoons; 10 grams)

1 teaspoon minced fresh thyme leaves

3 cups homemade chicken stock or low-sodium broth (700 millilitres), divided

3 large eggs

2 tablespoons minced fresh tarragon leaves

¼ cup minced flat-leaf parsley leaves (about ¼ ounce; 8 grams), divided

2 cups raw oysters and their liquor (470 millilitres; about 32 medium oysters), oysters chopped (see note)

Kosher salt and freshly ground black pepper

Directions at seriouseats.com

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