SAUSAGE AND OYSTER STUFFING

Sausage and Oyster Stuffing image

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

Provided by Stephanie

Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes

Yield 32

Number Of Ingredients 9

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 ½ cups turkey broth
salt and pepper to taste
Creole seasoning to taste

Steps:

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 Facts : Calories 139.6 calories, Carbohydrate 12.1 g, Cholesterol 21.3 mg, Fat 8 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 3.2 g, Sodium 368.6 mg, Sugar 1.4 g