Oyster Sausage Stuffing Recipe

Oyster Sausage Stuffing Recipe photo by Taste of Home

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“I’ve had this wonderful, light recipe for more than 30 years and always use it during the holidays,” says Page Alexander from Baldwin City, Kansas. “But it’s so rich and buttery that I often serve it with pork roast or stuff pork chops with it during the year. It never fails to bring raves.”

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Oyster Sausage Stuffing Recipe

Prep: 35 min. Bake: 40 min.

Yield: 12 Servings

35 40 75

Ingredients

1 envelope onion soup mix
2 cups boiling water
1/2 cup butter, cubed
10 cups cubed day-old bread, toasted
1 can (8 ounces) whole oysters, drained
1/2 pound bulk Johnsonville® Ground Sausage, cooked and drained
1/2 cup minced fresh parsley
3/4 teaspoon poultry seasoning

Directions

Place soup mix in a bowl; add boiling water and let stand for 5 minutes. In a Dutch oven, melt butter. Stir in bread cubes and onion soup mixture. Cover and cook over low heat for 5 minutes, stirring occasionally. Gently stir in the oysters, sausage, parsley and poultry seasoning.
Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 375° for 40-50 minutes or until heated through. Yield: 9 cups (enough to stuff an 8- to 10-pound turkey).

Nutritional Facts 1 serving (3/4 cup) equals 228 calories, 13 g fat (6 g saturated fat), 38 mg cholesterol, 590 mg sodium, 22 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Oyster Sausage Stuffing in Country Woman November/December 2005, p27