Sausage and Oyster Stuffing
Ingredientsservings 140 cals
- Place sausage in a 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.
Per Serving: 140 calories; 8 g fat; 12.1 g carbohydrates; 4.4 g protein; 21 mg cholesterol; 369 mg sodium. Full nutrition
ReviewsRead all reviews 5
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!
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.