Sausage and Oyster Stuffing

Summary

Browned sausage and canned oyster pieces are added to a traditional bread stuffing with Creole seasonings in this dressing for a turducken, or a 10 to 12 pound turkey.

DIRECTIONS

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.

4.Refrigerate until cold and stuff in turducken.