| SAUSAGE AND OYSTER STUFFING
1 pound of pork sausage
16 ounces of unseasoned dry bread stuffing mix
two 8 ounce cans of oyster pieces, liquid reserved
2 cups of chopped celery
1 onion, chopped
4 tablespoons of butter, melted
1 1/2 cup of turkey brown
Salt and pepper to taste
Creole seasoning to taste |
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Place sausage in large, deep skillet. Cook and crumble over medium high heat until evenly brown. 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. 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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