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.

1 gallon


  • 1 pound pork sausage

  • 16 ounces unseasoned dry bread stuffing mix

  • 2 (8 ounce) cans oyster pieces, liquid reserved

  • 2 cups chopped celery

  • 1 onion, chopped

  • 4 tablespoons butter, melted

  • 1 ½ cups turkey broth

  • salt and pepper to taste

  • Creole seasoning to taste


  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
8g Fat
12g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 32
Calories 140
% Daily Value *
Total Fat 8g 10%
Saturated Fat 3g 16%
Cholesterol 21mg 7%
Sodium 369mg 16%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 4g
Vitamin C 2mg 11%
Calcium 28mg 2%
Iron 2mg 9%
Potassium 129mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love