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Sausage and Oyster Stuffing

Sausage and Oyster Stuffing

Stephanie

Stephanie

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 32 servings

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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

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.
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Reviews

CARYN828
40

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
9

RTEMIS4

12/15/2003

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

WRKNMOM
6

WRKNMOM

2/27/2007

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

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