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Sausage and Oyster Stuffing
Sausage and Oyster Stuffing
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Upgrade your Thanksgiving with a savory "turducken" dressing featuring browned sausage, oysters, and zesty Creole seasonings.
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
  • 1.5 cups turkey broth
  • Creole seasoning to taste
Instructions:
  • In a spacious skillet, sear the sausage over medium-high heat until it's evenly browned, breaking it up as it cooks.
  • Mix the dry bread stuffing, sausage, and pan juices in a large bowl. Add oyster pieces and liquid, chopped celery, chopped onion, and butter.
  • Gradually pour the broth/liquid into the dressing until it is moist but not soggy. Season with salt, pepper, and Creole seasoning to taste. Chill before using to stuff the turducken.

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