Recipe by Nancy
"This is my grandmother's oyster stuffing recipe that has been handed down. It is a favorite for Thanksgiving and Christmas and very simple to make. If you cook your turkey at 325 degrees F, it will be perfect if the stuffing is cooked alongside it at that temp as well. It can also be baked in a muffin tin for individual servings."
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1 1/2 cups
1 (6 ounce) package
corn bread stuffing mix
bulk pork sausage
shucked oysters, drained, or more if desired
turkey giblets, cooked and chopped
salt and ground black pepper to taste
BEST EVER HAD FOR LONG TIME... Will contnue making "tweeks" until perfecto :)
I made this for Thanksgiving dinner, and my family loved it. I used chicken broth instead of turkey broth, and I sauteed the onion in butter/oil along with a couple ribs of celery. I added 1 teaspoon of salt and 1/2 teaspoon black pepper, but I probably could have skipped the added salt because the oysters were salty enough. I'm sure I'll make this again. It was very easy to make, and there wasn't a lot left over, which is always a good sign.
Great flavors in this one! I switched out the beef with bison to reduce the fat and used hot sausage and red pepper to kick it up a bit. I also added shitake mushrooms. Need to remove the foil early to brown the top.
I added 1/2 teaspoon poultry seasoning, 1 pint fresh oysters, 3/4 tsp oregano, 1/4 tsp clove, and 1/4 cup good red wine to this already great recipe. ENJOY
* Percent Daily Values are based on a 2,000 calorie diet.
Holiday Oyster Stuffing
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 208
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