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1
Preheat the oven to 350.
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2
Butter two 9-by-13-inch baking dishes.
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3
Spread the bread on 2 large rimmed baking sheets and bake for 20 minutes, stirring a few times, until crisp; let cool.
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4
Transfer to a very large mixing bowl.
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5
Meanwhile, spread the pine nuts on a baking sheet and bake for about 5 minutes, until golden brown.
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6
Increase the oven temperature to 400.
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7
In a large skillet, cook the sausage meat over moderate heat, breaking it up with a spoon, until no pink remains, about 10 minutes.
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8
Continue to cook the sausage, stirring occasionally, until browned, about 10 minutes longer.
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9
With a slotted spoon, add the sausage to the bread in the bowl.
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10
Add the 4 tablespoons of solid butter to the fat in the skillet and heat.
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11
Add the celery and onions, season lightly with salt and pepper and cook over moderately high heat, stirring, until the onions start to soften, about 5 minutes.
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12
Reduce the heat to low and cook, stirring occasionally, until the celery and onions are completely softened, about 20 minutes.
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13
Add the wine and simmer over high heat until reduced by three-fourths, about 4 minutes.
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14
Let the mixture cool to room temperature.
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15
Add the vegetable mixture and the pine nuts to the bread cubes and sausage and toss.
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16
Add the oysters and their liquor, the thyme and marjoram and enough stock so that the bread is very moist but not overly soggy; season the stuffing with salt and pepper.
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17
Transfer the stuffing to the prepared baking dishes.
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18
Brush the tops of the stuffing with the melted butter.
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19
Bake the stuffing in the upper third of the oven for about 15 minutes, or until hot.
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20
Preheat the broiler.
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21
Broil the stuffing 6 inches from the heat for about 2 minutes, rotating the baking dishes as needed, until nicely browned on top.
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22
Serve right away.
