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Oyster Sausage Stuffing

Total Time

Prep: 35 min. Bake: 40 min.

Makes

9 cups (enough to stuff an 8- to 10-pound turkey)

I’ve had this wonderful recipe for more than 30 years and always use it during the holidays. It’s so rich and buttery that I often serve it with pork roast or stuffed pork chops. It never fails to bring raves. —Page Alexander, Baldwin City, Kansas
Oyster Sausage Stuffing Recipe photo by Taste of Home

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

  1. Preheat oven to 375°. 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 large greased cast-iron skillet or 2-1/2-qt. baking dish. Cover and bake until heated through, 40-50 minutes.

Nutrition Facts

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

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