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To prepare oyster stuffing, begin by preheating the oven to 350 degrees Fahrenheit.
In a large skillet, heat the butter and olive oil over medium heat.
Add the onion, celery, and garlic and cook until the vegetables are softened about 5 minutes.
Add the thyme, sage, marjoram, salt, and pepper and cook for an additional 2 minutes.
Next, add the white wine and chicken broth and bring to a simmer.
Let the mixture simmer for 5 minutes, then stir in the parsley, bread cubes, and oysters.
Transfer the mixture to a greased 9×13 inch baking dish and sprinkle with the Parmesan cheese.
Bake for 30 minutes or until the top is golden brown.