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Oyster & Sausage Stuffing Recipe

Amber
Course Appetizer
Cuisine American

Ingredients
  

  • 2 pounds bulk sausage browned and crumbled
  • ½ cup fresh parsley chopped
  • ¼ cup fresh thyme chopped
  • ¼ cup fresh sage chopped
  • ¼ cup fresh rosemary chopped
  • 3 stalks celery deleaved and diced
  • ½ lemon juiced and zested
  • 1 medium onion diced
  • 1 large loaf of day old bread torn into small bits, roughly 8-10 cups
  • 1 pint of shucked oysters roughly chopped
  • 1 egg beaten
  • 1 stick of unsalted butter melted
  • 2 cups chicken stock
  • salt & pepper to taste

Instructions
 

  • Preheat the oven to 350. And chop up your herbs and vegetables.
  • Oyster & Sausage Stuffing Recipe Herbs
  • In a large skillet cook the sausage, crumbling as you cook it.
  • While you’re waiting on the sausage to brown start chopping your herbs, celery and onion. Add them to a large bowl as you go.Add in the lemon juice and zest.
  • Add the bits of bread and oysters. Fold in the sausage.
  • Pour the beaten egg over top of the mixture and mix well. Add the butter, mix then add the chicken stock and mix. Mix in salt and pepper according to your preference.
  • Put the stuffing in a large casserole dish and bake for 1½ hours or until the top is golden brown.