Sausage and Oyster Stuffing recipe

1 servings

1 pound pork sausage

16 ounces unseasoned dry bread stuffing mix

2 (8 ounce) cans oyster pieces, liquid reserved

2 cups chopped celery

1 onion, chopped

4 tablespoons butter, melted

1 1/2 cups turkey broth

salt and pepper to taste

Creole seasoning to taste

Place sausage in a large, deep skillet.

Cook and crumble over medium high heat until evenly brown.

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.

Add the broth/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 turducken.