Name: Roasted Pheasants with Oyster Stuffing
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 1 can (8 ounces) whole oysters -; 2 cups herb stuffing mix -; 2 cups corn bread stuffing mix -; 1 can (14-1/2 ounces) chicken broth, divided -; 1 medium onion, chopped -; 1/2 cup chopped celery -; 1/4 cup egg substitute -; 2 pheasants (2 to 3 pounds each) -; 2 tablespoons Worcestershire sauce -; 1 teaspoon poultry seasoning -; 6 bacon strips -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Pheasants with Oyster Stuffing

1. 1 can (8 ounces) whole oysters -

2. 2 cups herb stuffing mix -

3. 2 cups corn bread stuffing mix -

4. 1 can (14-1/2 ounces) chicken broth, divided -

5. 1 medium onion, chopped -

6. 1/2 cup chopped celery -

7. 1/4 cup egg substitute -

8. 2 pheasants (2 to 3 pounds each) -

9. 2 tablespoons Worcestershire sauce -

10. 1 teaspoon poultry seasoning -

11. 6 bacon strips -

How to cook deliciously - Roasted Pheasants with Oyster Stuffing

1. Stage

Drain oysters, reserving liquid; coarsely chop oysters. In a large bowl, combine the oysters and liquid, stuffing mixes, 3/4 cup broth, onion, celery and egg substitute. Loosely stuff into pheasants. Skewer or fasten openings. Tie drumsticks together. Place breast side up on a rack in a roasting pan.

2. Stage

Combine Worcestershire sauce and remaining broth; spoon over pheasants. Sprinkle with poultry seasoning. Place three bacon strips over each pheasant.

3. Stage

Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 180° for poultry and 165° for stuffing. Cover and let stand for 10 minutes before removing stuffing and slicing.