Oyster Stuffing for Turkey

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"!

• Ready In: 5 hrs 25 mins
• Yields: 12 cups

Ingredients

• 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

Directions

1. In large frying pan, saute sausage meat, stirring to break up, until lightly brown.
2. Lift out with slotted spoon into large bowl.
3. In drippings (add a little butter, if there's not enough), saute celery and onion until tender-- 8 to 10 minutes.
4. Add to sausage meat.
5. Add next seven ingredients; mix well.
6. Add broth and eggs.
7. Mix.
8. If the stuffing is not moist enough, add a little water, but be careful because you don't want it too wet.
9. The turkey will add moisture during the cooking process.
10. Use this recipe to stuff a 10- 12 lb turkey.
11. Spoon dressing into turkey cavities, but do not pack.