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Sausage and Oyster Stuffing

Rated as 3.6 out of 5 Stars

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


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

Nutrition Facts

Per Serving: 140 calories; 8 12.1 4.4 21 369 Full nutrition

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Read all reviews 5
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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 ...