Oyster Stuffing with Shiitake Mushrooms and Leeks

INGREDIENTS

• 3 large celery stalks with leaves, chopped
• 1 teaspoon crumbled dried sage leaves
• 1 pound sliced firm white sandwich bread, cut into 3/4-inch cubes (about 10 cups)
• 2 8-ounce jars shucked oysters, drained, 1/2 cup juices reserved, oysters cut into 3/4-inch pieces
• 1 teaspoon dried thyme
• 8 tablespoons (1 stick) butter
• 3 medium leeks (white and pale green parts only), chopped (about 3 cups)
• 1/3 cup chopped fresh parsley
• 1 pound shiitake mushrooms, stemmed, caps cut into 1/4-inch slices
• 1 cup or canned low-salt chicken broth
• 1 teaspoon dried rosemary