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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