Monday 30 November 2015

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.

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