Melt the butter with the olive oil in large sauté pan and add the garlic. Cook garlic for two minutes on low heat and add the onion, celery and carrots. Cook for 15 minutes at medium low heat. Add sage and thyme and cook for 3 more minutes.
Place dried bread in large bowl. Add sautéed vegetables, parsley, chicken stock, turkey stock, oysters, salt and pepper. Mix together thoroughly. Let sit for 15 minutes to absorb stocks.
Place dressing in All-Clad 8x8 square pan, cover with foil and bake at 325 degrees for 35 minutes. Remove foil and bake for an additional 10 minutes, uncovered.
Stock, Soup & Multi Pots