Sausage and oyster stuffing

Sausage and oyster stuffing


5 people made this

About this recipe: A flavourful and unique stuffing featuring both sausage and tinned oysters. Chicken stock, beer or water can be used in place of turkey stock.


Serves: 32 

  • 450g (1 lb) pork sausagemeat
  • 450g (1 lb) unseasoned dried bread stuffing mix
  • 2 (225g) tins oyster pieces, liquid reserved
  • 250g (9 oz) chopped celery
  • 1 onion, chopped
  • 4 tablespoons butter, melted
  • 350ml (12 fl oz) turkey stock
  • salt and pepper to taste
  • Creole seasoning to taste

Prep:10min  ›  Cook:5min  ›  Ready in:15min 

  1. Place sausage in a large, deep frying pan. 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 stock/liquid a little at a time until the dressing is moist but not soggy. Season to taste with salt, pepper and Creole seasoning. Refrigerate until cold and stuff in bird of choice.

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