Sausage Oyster Dressing

Sausage Oyster Dressing

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Victor Chilton 1

"Southern sausage oyster dressing."
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55 m servings 462 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 1202 mg
  • 48%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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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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 thi...

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 oys...

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

My family loved it!

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