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Sausage Oyster Dressing

Sausage Oyster Dressing

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
bigchill

bigchill

Southern sausage oyster dressing.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 1202 mg
  • 48%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  2. Place the pork sausage in a skillet over medium heat, and brown the sausage, breaking it up into crumbles as it cooks, until the sausage is thoroughly mixed together and no longer pink, about 10 minutes. Drain grease, and transfer the sausage to a large bowl. Mix in the croutons, oysters, celery, eggs, and onion until thoroughly combined. Mix together the reserved oyster liquid and enough chicken broth to total 2 cups in a bowl, and pour into the dressing; stir in the butter. Transfer the dressing into the prepared baking dish.
  3. Bake in the preheated oven until hot, browned, and the oysters are cooked, about 30 minutes.
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Reviews

COOK471
16

COOK471

9/28/2011

If you like oysters, this is the bomb. My family always request this when I make dressing. I cut up my oysters with a scissors so they are not so big. I usually have to use canned oysters in this as we do not get fresh oysters in our area very often. I do not use 2 pkg. of sausage as that is too much for us but otherwise, I do follow the recipe. If using unseasoned bread crumbs, I add 1 teaspoon of sage OR poultry seasoning. If I have fresh sage I use a tablespoon of diced fresh sage instead of dry. When making dressing I make an oyster dressing and also a plain dressing without the oysters for those that do not like oysters. You can use the same recipe and leave out the oysters. Very good stuffing.

rthomas
1

rthomas

11/25/2012

This recipe is so simple and so incredibly tasty. I used 2x the amount of oysters and kept the oysters whole (another review suggests cutting them up). The flavor for the dish comes from the oysters, oyster liquid, chicken stock and the hot sausage, so be sure to select the hot sausage to your taste. I used Bob Evans zesty hot Italian sausage.

Jeese
0

Jeese

12/8/2013

Made this recipe this Thanksgiving.... BIG hit!

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