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Sausage oyster stuffing for turkey


  • 1 lb mild sausage, loose or squeezed out of casings
  • 1 lb hot sausage, as above
  • 16 oz unseasoned stuffing, preferably crumb-style
  • 16 oz whole canned oysters, drained (save the liquid)
  • 2 eggs, beaten
  • 2 cups celery, chopped
  • 1 medium onion, diced
  • 1-2 cups chicken broth
  • 1/2 cup melted butter


  1. If you're cooking the stuffing separately, preheat the oven to 325 and butter a casserole dish.

  2. In a pan, brown the sausage, breaking it into small pieces, until fully cooked. Drain the sausage and put it in a large bowl.

  3. Add the stuffing, drained oysters, celery, beaten eggs, and onion, and mix until thoroughly combined. Mix in the croutons, oysters, celery, eggs, and onion until thoroughly combined.

  4. In a bowl, mix together the reserved oyster liquid, chicken broth, and melted butter to make about two cups and pour over the dry ingredients, and carefully stir until combined.

  5. If you're stuffing a bird, carefully spoon the stuffing into the cavity and proceed with cooking the bird. If you're cooking the stuffing separately, dump it into a buttered dish and cook for about 25 minutes until brown on top.