Bread stuffing with mild
Italian sausage and oyster pieces.
Sausage
and Oyster Stuffing
- 1 pound mild Italian sausage
1 (16-ounce) package 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 1/2 cups chicken broth
Salt and pepper to taste
Creole seasoning to taste
- 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
before using.
Makes enough stuffing for
a 10 to 12 pound turkey.
loading
|
