Sausage and Oyster Stuffing

Ingredients

• 1 pound pork sausage, seasoned
• 16 ounces unseasoned dry bread stuffing mix (or a combination of crumbs and cubes)
• 5 (85 g) cans smoked oysters, chopped
• 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

Directions

1. Preheat oven to 375 degrees F (190 degrees C). 
2. Place sausage in a large, deep skillet. Cook and crumble over medium high heat until evenly brown.
3. 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.
4. 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.
5. Bake for 30-40 minutes until top is lightly browned.