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This dressing is a tradition with our family. Thanksgiving without oyster stuffing is not complete! There is just a hint of something extra, but the oyster taste is not overpowering, so even those who don't care for oysters like this stuffing. It's my "secret ingredient"!
- 1⁄2 lb ground sausage (not links)
- 1 1⁄2 cups chopped onions
- 2 cups finely chopped celery
- 12 cups dried bread, cubes
- 2 teaspoons salt
- 1⁄4 teaspoon pepper
- 1 teaspoon rubbed savory
- 1 teaspoon dried sage or 1 teaspoon ground sage
- 1 teaspoon dried thyme leaves or 1 teaspoon ground thyme
- 4 ounces cans oysters, drained and finely chopped (freeze remainder for next time!)
- 1 can chicken broth
- 2 eggs, slightly beaten
- In large frying pan, saute sausage meat, stirring to break up, until lightly brown.
- Lift out with slotted spoon into large bowl.
- In drippings (add a little butter, if there's not enough), saute celery and onion until tender-- 8 to 10 minutes.
- Add to sausage meat.
- Add next seven ingredients; mix well.
- Add broth and eggs.
- If the stuffing is not moist enough, add a little water, but be careful because you don't want it too wet.
- The turkey will add moisture during the cooking process.
- Use this recipe to stuff a 10- 12 lb turkey.
- Spoon dressing into turkey cavities, but do not pack.