Sausage and Oyster Stuffing

4
Stephanie 0

"This is the stuffing recipe for the turducken. Chicken broth, beer, or water can be used in place of turkey broth."

Ingredients {{adjustedServings}} servings 140 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 369 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  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.
Tips & Tricks
Old-Fashioned Cracker Stuffing

See how to make an old-fashioned dressing or stuffing with saltine crackers.

Semi-Homemade Stuffing

Transform basic boxed stuffing into something truly special.

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Reviews 4

  1. 4 Ratings

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CARYN828
12/15/2003

My family raved about this stuffing!! I did add a couple of ingredients just because I had them such as, an orange bell pepper, fresh mushrooms and what I believe really made the difference was I used SMOKED oysters instead of fresh. I'm sure I'll be making this one every year.

RTEMIS4
12/15/2003

Thanksgiving leftovers isn't applicable to this recipe. There wasn't any!

WRKNMOM
2/27/2007

Loved this stuffing...Was moist and had a great flavor!