Oyster and sausage stuffing

    55 min

    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.

    3 people made this

    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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    Reviews in English (7)


    If you like oysters, this is the bomb. My family always request this when I make dressing. I cut up my oysters with a scissors so they are not so big. I usually have to use canned oysters in this as we do not get fresh oysters in our area very often. I do not use 2 pkg. of sausage as that is too much for us but otherwise, I do follow the recipe. If using unseasoned bread crumbs, I add 1 teaspoon of sage OR poultry seasoning. If I have fresh sage I use a tablespoon of diced fresh sage instead of dry. When making dressing I make an oyster dressing and also a plain dressing without the oysters for those that do not like oysters. You can use the same recipe and leave out the oysters. Very good stuffing.  -  28 Sep 2011  (Review from Allrecipes US | Canada)


    This recipe is so simple and so incredibly tasty. I used 2x the amount of oysters and kept the oysters whole (another review suggests cutting them up). The flavor for the dish comes from the oysters, oyster liquid, chicken stock and the hot sausage, so be sure to select the hot sausage to your taste. I used Bob Evans zesty hot Italian sausage.  -  25 Nov 2012  (Review from Allrecipes US | Canada)


    Made this recipe this Thanksgiving.... BIG hit!  -  08 Dec 2013  (Review from Allrecipes US | Canada)