Sausage and Oyster Stuffing

4

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

Ingredients

servings 140 cals
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Original recipe yields 32 servings

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Nutrition

  • 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

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  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.

Reviews

4

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 ...

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

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

Me, my fiancee, and his mother didn't like this rendition of stuffing but I had others tell me that they liked it and asked for the recipe.