Sausage and Oyster Stuffing

  • PrepTime: 0 Mins
  • CookTime: 0 Mins
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  1. 1 pound pork sausage
  2. 16 ounces unseasoned dry bread stuffing mix
  3. 2 (8 ounce) cans oyster pieces, liquid reserved
  4. 2 cups chopped celery
  5. 1 onion, chopped
  6. 4 tablespoons butter, melted
  7. 1 ½ cups turkey broth
  8. salt and pepper to taste
  9. Creole seasoning to taste


  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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