sausage and oyster stuffing

sausage and oyster stuffing
  • 1 pound pork sausage
  • 16 ounces unseasoned dry bread stuffing mix
  • 2 (8 ounce) cans oyster pieces, liquid reserved
  • 2 cups chopped celery
  • 1 onion, chopped
  • 4 tablespoons butter, melted
  • 1 1/2 cups turkey broth
  • salt and pepper to taste
  • Creole seasoning to taste


  1. Place sausage in a large, deep skillet. Cook and crumble over medium high heat until evenly brown.
  2. In a large bowl combine the dry bread stuffing with the sausage and pan juices. Stir in the oyster pieces and liquid, chopped celery, chopped onion, and butter.
  3. Add the broth/liquid a little at a time until the dressing is moist but not soggy. Season to taste with salt, pepper and Creole seasoning. Refrigerate until cold and stuff in turducken.

06/29/2019
sausage and oyster stuffing, recipe PT15M PT1H 5 455 calories

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