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1
Preheat the oven to 325 F.
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2
Cut the bread into 1/2-inch cubes and spread them on two baking sheets.
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3
Bake for about 30 minutes, stirring occasionally, or until the cubes are dry and light brown.
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4
Set aside to cool.
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5
Saute the sausage in a medium skillet over medium heat, breaking up the meat into 1-inch pieces, for 10 minutes, or until lightly browned and cooked through.
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6
Set aside.
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7
In the same skillet, reduce the heat to medium-low and melt the butter.
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8
Add the onion, celery, garlic, thyme, sage, marjoram, and cayenne and cook until the onion mixture begins to soften but not brown, about 4 minutes.
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9
Remove from the heat.
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10
Increase the oven temperature to 375 F. and butter an 8-inch baking dish.
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11
Put the bread in a large bowl.
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12
Drain the oysters over the bread.
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13
On a cutting board, chop the oysters into 1-inch pieces.
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14
Add the oysters to the bread along with the onion mixture, sausage, salt, pepper, and half of the cheese.
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15
Drizzle half of the stock over the mixture and toss gently.
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16
Let sit for 5 minutes to absorb the stock.
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17
Add enough additional stock to make the bread moist but not soggy.
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18
(You might not use all of the stock.)
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19
Pour the mixture into the baking dish and pat it down.
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20
Sprinkle with the remaining cheese and cover with foil.
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21
Bake for 30 minutes, uncover, and bake for another 10 to 15 minutes, or until the cheese is melted and the top is beginning to brown.
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22
Serve warm.
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23
The cooked stuffing will keep for up to 3 days ahead in the refrigerator or in the freezer for up to 1 month.
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24
Reheat it in a covered baking dish at 375 F. for 30 minutes.
