Sausage and Oyster Stuffing4 Reviews
“This is the stuffing recipe for the turducken. Chicken broth, beer, or water can be used in place of turkey broth.” - by Stephanie
Original recipe yields 1 gallon
- 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.
Amount Per Serving (32 total)
- 140 cal
- 8 g
- 12.1 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"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."
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