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Sausage and Oyster Stuffing

"This is the stuffing recipe for the turducken. Chicken broth, beer, or water can be used in place of turkey broth."
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Ingredients

servings 140 cals
Original recipe yields 32 servings (1 gallon)

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Directions

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  1. Place sausage in a large, deep skillet. Cook and crumble over medium high heat until evenly brown. Watch Now
  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. Watch Now
  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. Watch Now

Nutrition Facts


Per Serving: 140 calories; 8 g fat; 12.1 g carbohydrates; 4.4 g protein; 21 mg cholesterol; 369 mg sodium. Full nutrition

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Reviews

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My family raved about this stuffing!! I did add a couple of ingredients just because I had them such as, an orange bell pepper, fresh mushrooms and what I believe really made the difference was ...

Thanksgiving leftovers isn't applicable to this recipe. There wasn't any!

Loved this stuffing...Was moist and had a great flavor!

Me, my fiancee, and his mother didn't like this rendition of stuffing but I had others tell me that they liked it and asked for the recipe.

Made this for the turducken this year. I used the liquid from both cans of oyster pieces as the recipe called for but only one of the cans of actual pieces. The taste of oysters and saltiness ...