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Sausage and Oyster Stuffing

By: Stephanie

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

Rate/Review | Read Reviews (4)

What to Drink?
	Chardonnay
	Sao Paulo Lime and Vodka
	Best Lemonade Ever

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 gallon

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 1/2 cups turkey broth
salt and pepper to taste
Creole seasoning to taste

Directions

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.