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Oyster Sausage Stuffing

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
  • Total Time
    Prep: 35 min. Bake: 40 min.
  • Makes
    9 cups (enough to stuff an 8- to 10-pound turkey)

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 large greased cast-iron skillet or 2-1/2-qt. baking dish. Cover and bake at 375° 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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Reviews

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  • ljj
    Nov 4, 2009

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

  • Derrell
    Nov 3, 2009

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

  • arlene lloyd
    Nov 2, 2009

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