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Sausage and Oyster Stuffing
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. Prep Time: approx.
   10 Minutes. Cook Time: approx. Minutes. Ready in: approx. 10 minutes .
   Makes servings.

   Printed from
1 pound Foster Farms Turkey Mild Italian Sausage
16 ounces unseasoned dry bread stuffing mix
2 cans (8 ounce) 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

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.