Prep 25 mins
Cook 5 hrs
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.
I liked this recipe because the oysters did not overpower the rest of the ingredients in the stuffing.
Excellent! I cooked the sausage and drained and set aside. Then I followed the entire recipe using canned cove oysters and used the liquid with the chicken broth using Sysco chicken base with water.I browned the vegies in the sausage grease with addition of "I Can't Believe it is Butter" margerine recipe of mine.I added the sausage to half of the batch. Hubby can't have sausage. Excellent recipe, easy to follow and I will prepare again. Thanks for posting.