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Roasted Pheasants with Oyster Stuffing

 Roasted Pheasants with Oyster Stuffing
A hunter's holiday dinner from field editor Gloria Warczak of Cedarburg, Wisconsin features bacon-topped pheasants with savory oyster stuffing. No hunters in the family? Many meat departments can order pheasant, or you could substitute two broiler-fryer chickens.
6-8 ServingsPrep: 20 min. Bake: 1-1/4 hours + standing

Ingredients

  • 1 can (8 ounces) whole oysters
  • 2 cups herb stuffing mix
  • 2 cups corn bread stuffing mix
  • 1 can (14-1/2 ounces) chicken broth, divided
  • 1 medium onion, chopped
  • 1/2 cup chopped celery
  • 1/4 cup egg substitute
  • 2 pheasants (2 to 3 pounds each)
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon poultry seasoning
  • 6 bacon strips

Directions

  • Drain oysters, reserving liquid; coarsely chop oysters. In a large
  • bowl, combine the oysters and liquid, stuffing mixes, 3/4 cup broth,
  • onion, celery and egg substitute. Loosely stuff into pheasants.
  • Skewer or fasten openings. Tie drumsticks together. Place breast
  • side up on a rack in a roasting pan.
  • Combine Worcestershire sauce and remaining broth; spoon over
  • pheasants. Sprinkle with poultry seasoning. Place three bacon strips
  • over each pheasant.
  • Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a meat

2 of 2

Roasted Pheasants with Oyster Stuffing (continued)

Directions (continued)

  • thermometer reads 180° for poultry and 165° for stuffing.
  • Cover and let stand for 10 minutes before removing stuffing and
  • slicing. Yield: 6-8 servings.
Nutritional Facts: 8 ounces cooked pheasant with 1/2 cup stuffing equals 528 calories, 18 g fat (6 g saturated fat), 178 mg cholesterol, 1,053 mg sodium, 25 g carbohydrate, 1 g fiber, 62 g protein.