ROASTED PHEASANTS WITH OYSTER STUFFING

Roasted Pheasants with Oyster Stuffing image

A hunter's holiday dinner from field editor Gloria Warczak of Cedarburg, Wisconsin features bacon-topped pheasants with savory oyster stuffing. No hunters in the family? Many meat departments can order pheasant, or you could substitute two broiler-fryer chickens.

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

1 can (8 ounces) whole oysters
2 cups herb stuffing mix
2 cups corn bread stuffing mix
1 can (14-1/2 ounces) chicken broth, divided
1 medium onion, chopped
1/2 cup chopped celery
1/4 cup egg substitute
2 pheasants (2 to 3 pounds each)
2 tablespoons Worcestershire sauce
1 teaspoon poultry seasoning
6 bacon strips

Steps:

Drain oysters, reserving liquid; coarsely chop oysters. In a large bowl, combine the oysters and liquid, stuffing mixes, 3/4 cup broth, onion, celery and egg substitute. Loosely stuff into pheasants. Skewer or fasten openings. Tie drumsticks together. Place breast side up on a rack in a roasting pan. , Combine Worcestershire sauce and remaining broth; spoon over pheasants. Sprinkle with poultry seasoning. Place three bacon strips over each pheasant. , Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 180° for poultry and 165° for stuffing. Cover and let stand for 10 minutes before removing stuffing and slicing.

Nutrition Facts : Calories 528 calories, Fat 18g fat (6g saturated fat), Cholesterol 178mg cholesterol, Sodium 1053mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 62g protein.