Oyster and sausage stuffing

    Oyster and sausage stuffing

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    1 person made this

    About this recipe: This is an old family recipe which we have enjoyed using down the generations. The oysters are not overwhelming and lend just that little extra something special to the overall flavour.

    Serves: 12 

    • 450g pork sausage meat
    • 450g spicy pork sausage meat
    • 450g plain croutons
    • 570g shucked oysters, drained with liquid reserved
    • 240g diced celery
    • 2 eggs, beaten
    • 40g chopped onion
    • 350ml chicken stock, or as needed
    • 110g butter, melted

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 170 C / Gas 3. Grease a 22x33cm (9x13 in) baking dish.
    2. Place the pork sausage in a frying pan over medium heat, and brown the sausage, breaking it up into crumbles as it cooks, until the sausage is thoroughly mixed together and no longer pink, about 10 minutes. Drain grease, and transfer the sausage to a large bowl. Mix in the croutons, oysters, celery, eggs, and onion until thoroughly combined. Mix together the reserved oyster liquid and enough chicken stock to total 475ml in a bowl, and pour into the stuffing; stir in the butter. Transfer the stuffing into the prepared baking dish.
    3. Bake in the preheated oven until hot, browned, and the oysters are cooked, about 30 minutes.

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