Browned sausage and canned oyster pieces are added to a traditional bread stuffing with Creole seasonings in this dressing for a "turducken ", or a 10 to 12 pound turkey.
INGREDIENTS (for 3 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.