Sausage and Oyster Stuffing Recipe - Allrecipes.com
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Sausage and Oyster Stuffing
Traditional bread stuffing gets a kick from Creole seasonings, sausage, and oyste See more

Sausage and Oyster Stuffing

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

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Ingredients Edit and Save

Original recipe makes 1 gallon Change Servings

Directions

  1. Place sausage in a large, deep skillet. Cook and crumble over medium high heat until evenly brown.
  2. 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.
  3. 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.
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Reviews More Reviews

Dec 15, 2003

My family raved about this stuffing!! I did add a couple of ingredients just because I had them such as, an orange bell pepper, fresh mushrooms and what I believe really made the difference was I used SMOKED oysters instead of fresh. I'm sure I'll be making this one every year.

 
Dec 15, 2003

Thanksgiving leftovers isn't applicable to this recipe. There wasn't any!

 

4 Ratings

Feb 27, 2007

Loved this stuffing...Was moist and had a great flavor!

 
Dec 26, 2003

Me, my fiancee, and his mother didn't like this rendition of stuffing but I had others tell me that they liked it and asked for the recipe.

 

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Nutrition

  • Calories
  • 140 kcal
  • 7%
  • Carbohydrates
  • 12.1 g
  • 4%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 369 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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