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.
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
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat oven to 170 C / Gas 3. Grease a 22x33cm (9x13 in) baking dish.
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.
Bake in the preheated oven until hot, browned, and the oysters are cooked, about 30 minutes.