For an elevated flavor profile, consider sautéing the celery and onion in butter until softened before adding them to the stuffing mixture. If fresh oysters are available, substitute them for canned oysters for an unparalleled depth of flavor. Lightly poach the fresh oysters before incorporating them. The quality of the bread stuffing mix significantly impacts the final outcome. Opt for a premium brand with a coarse texture for optimal absorption and texture. To achieve a delightful crispy exterior, bake the stuffing in a buttered baking dish at 350°F (175°C) for approximately 30-40 minutes, or until golden brown.
Sausage and Oyster Stuffing
-
PREP TIME0 mins
-
COOK TIME0 mins
-
TOTAL TIME0 mins
-
SERVING32 People
-
VIEWS27
An ambrosial stuffing, replete with savory sausage, briny oysters, and aromatic vegetables. This exquisite creation is a symphony of flavors and textures, perfect as a delectable accompaniment to poultry or as a standalone culinary masterpiece.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate12 g
-
Cholesterol21 mg
-
Fiber1 g
-
Protein4 g
-
Saturated Fat3 g
-
Sodium369 mg
-
Sugar1 g
-
Fat8 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
In a capacious skillet, deploy the sausage over medium-high heat, meticulously breaking it apart with a spatula. Render until evenly browned and slightly crisp. (Approximately 8-10 minutes)
02
Step
5 mins
In a grand mixing bowl, unite the dry bread stuffing with the cooked sausage and its rendered pan drippings. Introduce the oyster pieces along with their precious liquor, the diced celery, and the minced onion. Gently drizzle the melted clarified butter over the ensemble.
03
Step
5 mins
Gradually introduce the turkey broth (or chicken stock), in small increments, meticulously folding the mixture until it achieves a moist, yet not soggy, consistency. Exercise caution to avoid over-saturation.
04
Step
2 mins
Season the resulting dressing with a judicious application of sea salt, freshly cracked black pepper, and a tantalizing dash of Creole seasoning. Adjust seasoning to personal taste.
05
Step
3 hrs
Transfer the stuffing to an airtight container and refrigerate until thoroughly chilled. (Approximately 2-3 hours). It is now prepared for integration into a turducken or independent baking.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Elinor Moore
Jun 29, 2025The Creole seasoning adds such a nice kick! I'll definitely be making this again.
Felipe Wunsch
May 31, 2025My family raved about this stuffing. Thank you for sharing!
Laurianne Cummerata
May 28, 2025I used Italian sausage instead of plain pork sausage, and it gave it a wonderful flavor twist!
Osbaldo Cronin
May 13, 2025The oyster flavor isn't overpowering, which is great for those who are hesitant about seafood in their stuffing.
Oswaldo Koepparmstrong
May 5, 2025Best stuffing recipe I've ever tried!
Lonny Daniel
May 5, 2025This recipe was a hit at Thanksgiving! Everyone loved the savory flavor and moist texture.
Lafayette Franey
Apr 24, 2025Make sure not to over saturate with the broth as it can get very soggy.
Triston Littel
Mar 22, 2025I added some cranberries for a touch of sweetness and it was delicious!
Gustave Gerhold
Mar 19, 2025I used chicken broth instead of turkey broth and it turned out great! Easy to follow instructions.
Chauncey Moen
Mar 4, 2025Absolutely delicious! I made it the day before and baked it the day of. Perfect.