Sausage and Oyster Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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:
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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