Sausage and Oyster Stuffing

4 Reviews

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

Ingredients

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

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Directions

Place sausage in a large, deep skillet. Cook and crumble over medium high heat until evenly brown.
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.
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.

Nutrition

Amount Per Serving (32 total)

Calories
140 cal
7%

Carbs
12.1 g
4%

Based on a 2,000 calorie diet

Reviews (4)

Rate This Recipe

CARYN828

Dec. 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..." See more SMOKED oysters instead of fresh. I'm sure I'll be making this one every year."