Recipe information
Ingredients for - Sausage and Oyster Stuffing
2. Unseasoned dry bread stuffing mix - 16 ounces
3. Oyster pieces, liquid reserved - 2 (8 ounce) cans
9. Creole seasoning to taste - 1 ½ cups
How to cook deliciously - Sausage and Oyster Stuffing
1. Stage
Place sausage in a large, deep skillet. Cook and crumble over medium high heat until evenly brown.
2. Stage
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. Stage
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.
