Sausage & Oyster Stuffing

This is a great southern style stuffing and one of my favorites. You can stuff the bird with the stuffing or bake it in the oven - there is enough for both depending on the size of your turkey.
By | November 19, 2015


This recipe is adapted from a published recipe. My friend Dane Twining gave me the original recipe from where he got it I don't know.

  • 8 cups cubed french bread (you can switch up the amounts of bread to corn bread, you'll need about 12 cups)
  • 4 cups cubed corn bread
  • 6 slices bacon - diced
  • 6 T unsalted butter melted plus more for greasing the pan (or use cooking spray)
  • 6 shallots thinly sliced
  • 4 ribs celery thinly sliced
  • 1 pt oysters liquor reserved
  • 1 link sausage out of casing (can use chorizo or Italian - I like Italian)
  • 1/2 lb baby bella mushrooms (or used mixed wild for great flavor)
  • 2 eggs (beaten)
  • 2 - 3 cups chicken stock (homemade is best but at least organic)
  • 1/4 cup madeira or sherry
  • 1/3 cup chopped flat-leaf parsley
  • 2 T chopped thyme
  • 2 T chopped sage
  • 1/2 t tabasco 
  • 1/4 t grated nutmeg
  • 1/8 t ground cloves
  • sea salt and pepper to taste

Heat oven to 250 and bake bread cubes stirring occasionally until dried but not brown (about 15 min). Let cool

Put bacon into a 12" or bigger skillet, cook over med/hi heat stirring frequently until crisp (about 10 minute).  Before the bacon is fully cooked, add sausage breaking up into chunks.  Add 4 T butter when melted add shallots, celery and mushrooms.  Cook until vegetables are soft (10 min).  Add oyster liquor, 1 cup of stock, madeira, herbs, tabasco, spices.  Bring to boil and cook for about 5 minutes stirring occasionally.  

Roughly chop oysters. Scrape mixture into large bowl and stir in bread, eggs and oysters.  Let sit for 10-15 minutes for flavors to merge.

Raise oven temp to 400. Transfer mixture to buttered 2 qt baking dish, pour 1 - 1/2 cups of chicken stock over, cover with foil - don't be scared if it looks like too much liquid. Bake for 30 minutes, remove foil drizzle with remaining butter and continue baking until golden and crusty (about 15 min).  Serve immediately.

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