Oyster Sausage Stuffing Recipe

3.5 3 3
Oyster Sausage Stuffing Recipe
Oyster Sausage Stuffing Recipe photo by Taste of Home
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Oyster Sausage Stuffing Recipe

Read Reviews
3.5 3 3
Publisher Photo
“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.”
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 40 min.

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

Nutritional Facts

3/4 cup: 228 calories, 13g fat (6g saturated fat), 38mg cholesterol, 590mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 6g protein.

  • 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 pork sausage, cooked and drained
  • 1/2 cup minced fresh parsley
  • 3/4 teaspoon poultry seasoning
  1. 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.
  2. 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).
Originally published as Oyster Sausage Stuffing in Country Woman November/December 2005, p27

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Reviews forOyster Sausage Stuffing

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ljj User ID: 41102 151857
Reviewed Nov. 4, 2009

"Derrell, do you substitute cornbread for all the bread? This sounds wonderful with cornbread. ljj"

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Derrell User ID: 2982687 131311
Reviewed Nov. 3, 2009

"I use cornbread in of bread and always have rave reviews .Derrell"

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arlene lloyd User ID: 974191 151854
Reviewed Nov. 2, 2009

"does the stuffing taste like fish? oyster is fish is it not?"

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