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Oyster and sausage stuffing recipe

Oyster and sausage stuffing recipe

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  • Recipes
  • Dish type
  • Side dish
  • Stuffing
  • Pork stuffing

This is an old family recipe which we have enjoyed using down the generations. The oysters are not overwhelming and lend just that little extra something special to the overall flavour.

2 people made this

IngredientsServes: 12

  • 450g pork sausage meat
  • 450g spicy pork sausage meat
  • 450g plain croutons
  • 570g shucked oysters, drained with liquid reserved
  • 240g diced celery
  • 2 eggs, beaten
  • 40g chopped onion
  • 350ml chicken stock, or as needed
  • 110g butter, melted

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. Preheat oven to 170 C / Gas 3. Grease a 22x33cm (9x13 in) baking dish.
  2. Place the pork sausage in a frying pan over medium heat, and brown the sausage, breaking it up into crumbles as it cooks, until the sausage is thoroughly mixed together and no longer pink, about 10 minutes. Drain grease, and transfer the sausage to a large bowl. Mix in the croutons, oysters, celery, eggs, and onion until thoroughly combined. Mix together the reserved oyster liquid and enough chicken stock to total 475ml in a bowl, and pour into the stuffing; stir in the butter. Transfer the stuffing into the prepared baking dish.
  3. Bake in the preheated oven until hot, browned, and the oysters are cooked, about 30 minutes.

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Reviews & ratingsAverage global rating:(7)

Reviews in English (7)

by COOK471

If you like oysters, this is the bomb. My family always request this when I make dressing. I cut up my oysters with a scissors so they are not so big. I usually have to use canned oysters in this as we do not get fresh oysters in our area very often. I do not use 2 pkg. of sausage as that is too much for us but otherwise, I do follow the recipe. If using unseasoned bread crumbs, I add 1 teaspoon of sage OR poultry seasoning. If I have fresh sage I use a tablespoon of diced fresh sage instead of dry. When making dressing I make an oyster dressing and also a plain dressing without the oysters for those that do not like oysters. You can use the same recipe and leave out the oysters. Very good stuffing.-28 Sep 2011

by rthomas

This recipe is so simple and so incredibly tasty. I used 2x the amount of oysters and kept the oysters whole (another review suggests cutting them up). The flavor for the dish comes from the oysters, oyster liquid, chicken stock and the hot sausage, so be sure to select the hot sausage to your taste. I used Bob Evans zesty hot Italian sausage.-25 Nov 2012

Recipe Summary

  • 5 cups crumbled cornbread
  • 8 ounces sourdough bread slices, cut into 1/2-inch cubes (5 cups)
  • 1 cup butter
  • 2 cups diced andouille sausage
  • 2 cups chopped onion (about 1 large)
  • 2 cups finely chopped celery (4 to 5 ribs)
  • 1 cup chopped green bell pepper
  • ¼ cup chopped fresh sage
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon Cajun blackened seasoning
  • 1 tablespoon poultry seasoning
  • 1 teaspoon black pepper
  • 3 (3.75-oz.) cans smoked oysters, drained
  • 4 cups chicken broth
  • 4 large eggs, lightly beaten

Preheat oven to 400º. Stir together cornbread and bread cubes in a large bowl. Melt butter in a large saucepan over medium heat. Add sausage, and cook, covered and stirring occasionally, 5 to 7 minutes or until butter turns a light orange. Remove sausage with a slotted spoon drain on paper towels.

Add onion and next 2 ingredients to butter sauté 8 minutes or until tender. Add sage and next 2 ingredients, and sauté 1 minute. Stir in Cajun seasoning and next 2 ingredients remove from heat.

Stir vegetables and sausage into cornbread mixture. Stir in oysters and next 2 ingredients. Spread in a lightly greased 13- x 9-inch pan cover with aluminum foil.

Bake, covered, at 400° for 30 minutes. Uncover and bake 30 more minutes or until browned and thoroughly cooked. Let stand 10 minutes before serving.

Note: We tested with Weber New Orleans Cajun Seasoning and cornbread made with Martha White Cotton Country Cornbread Mix. (Do not use a sweet cornbread mix, such as Jiffy.)

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  • 2 eggs
  • 2 tablespoons vegetable oil
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  • 1 pan of homemade cornbread
  • 1 sleeve saltine crackers
  • 2 cups chopped celery
  • 1 large onion, chopped
  • 8 tablespoons butter
  • 2 cups chicken stock
  • 1 teaspoon salt
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Baguette, Smoked Oyster & Pancetta Stuffing

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  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, divided, plus more
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  • 1/4 cup pine nuts
  • 3 tablespoons olive oil
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  • 4 celery stalks, chopped
  • Kosher salt and freshly ground black pepper
  • 1/4 cup Cognac
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  • 3 cups chicken stock or low-sodium chicken broth, divided
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  • 2 teaspoons lemon zest, finely grated
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Grand-Mère Oyster Dressing

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  • 2 ounces slab bacon, cut into 1/4-inch dice
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  • 1/2 green bell pepper, cut into 1/4-inch dice
  • 1/2 small onion, finely diced
  • 2 large garlic cloves, minced
  • 2 tablespoons sweet paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
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By Foodiewife, A Feast for the Eyes

My family loves stuffing. This year, I was inspired to bake stuffing in muffins tins, and that turned out to be a .

  • 1 (14-ounce) package Pepperidge Farm® Herb Seasoned Stuffing (or use your own stale bread combo of your choice)
  • 3 stalks celery, chopped
  • 1 whole onion, chopped
  • 1/2 stick unsalted butter
  • 2 cups of chicken broth (I used homemade turkey stock), heated until almost boiling
  • 2 eggs, beaten
  • 1 cup fresh parsley, chopped
  • Bell's Seasoning (if a seasoning packet isn't included)
  • Additions: stuffing recipes vary so much! You can add cooked sausage, chopped apples, dried cranberries, golden raisins, oysters. whatever your heart desires.

K's Sausage & Oyster Dressing

FABULOUS! Everything you need is right here to make our families favorite stuffing, K's Sausage & Oyster Dressing

  • 1/4 pound package Neese's sausage with sage
  • 1 cup onion, chopped
  • 1/2 cup celery, sliced
  • 1/4 cup green and or red bell peppers, chopped
  • 1/2 tablespoon fresh garlic, chopped
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon ground black pepper
  • 4 1/2 cups crumbled day-old cornbread
  • 1 cup Pepperidge Farm cubed Herb Seasoned stuffing
  • 1 large egg, beaten
  • 1-1/4 to 1-1/2 cups reduced sodium chicken broth (check for desired consistency)
  • 1/2 can reduced fat cream of chicken soup
  • 1 (16 ounce) can shucked raw oysters, drained and rinsed

Geraldine Jones' Louisiana Seafood Stuffing

Quick and easy, and super delicious, this seafood stuffing recipe includes crab, shrimp and oysters! The gizzards a.

  • 1 box corn bread stuffing mix
  • 3 tablespoons corn oil
  • 1 onion diced
  • 3 celery stalks finely diced
  • 1/2 bell pepper finely diced
  • 3 garlic cloves finely diced
  • 1/2 pound chicken gizzards finely minced
  • 1 (8-ounce) jar oysters, liquid reserved
  • 1/2 pound small shrimp peeled , deveined
  • 1 (6-ounce) can crab meat, liquid reserved
  • 2 teaspoons seasoned salt
  • 1 teaspoon freshly-ground black pepper
  • 1 bunch green onions finely diced
  • 1 bunch parsley minced

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Start with the basic bread stuffing and then add in the extra ingredients to your preference to make this stuffing

Oyster and Sausage Stuffing Recipe

Yes, there are plenty of people who don&rsquot like oysters in their stuffing, and for those people, I make a shellfish-free version. The recipe I&rsquom sharing today is halved from the usual oyster & sausage stuffing I make. It can easily be doubled, so if you know it&rsquoll be loved then, by all means, make a full batch! Just be sure to use a larger baking dish if you double the recipe.

I did make some changes to the traditional recipe that&rsquos been passed down. One thing I&rsquove changed, due to personal taste, is cut out the celery and replace it with celery seed I hate the crunch of celery. You can use celery if you prefer, just chop 2 &ndash 3 stalks into 1/4 inch bits or smaller. Another change was using scallions in place of the yellow onions. If you prefer yellow onions, use yellow onions! Just dice a medium yellow onion into 1/4 inch bits.

Fresh herbs are important to the integrity of this recipe. Besides having a better, earthy flavor, they add some much appreciated aromatic bliss to the entire home while this stuffing is in the oven. It doesn&rsquot have to be a holiday to smell like one! Sometimes you want the scent of Thanksgiving or Christmas without the effort. That&rsquos when I pop this stuffing in and voila &ndash instant holiday aroma.

Recipe Summary

  • Two 1-pound loaves of sourdough bread, crusts removed, bread cut into 1-inch dice (20 cups)
  • 1/2 cup pine nuts
  • 1 1/2 pounds sausage meat
  • 8 tablespoons unsalted butter, 4 tablespoons melted
  • 6 large celery ribs, peeled and thinly sliced crosswise
  • 2 large sweet onions, diced
  • Salt and freshly ground pepper
  • 1 cup dry white wine
  • 2 dozen medium to large shucked oysters, halved, 1/2 cup liquor reserved
  • 2 tablespoons coarsely chopped thyme
  • 1 tablespoon coarsely chopped marjoram
  • 2 1/2 to 3 cups chicken stock or low-sodium broth

Preheat the oven to 350°. Butter two 9-by-13-inch baking dishes. Spread the bread on 2 large rimmed baking sheets and bake for 20 minutes, stirring a few times, until crisp let cool. Transfer to a very large mixing bowl. Meanwhile, spread the pine nuts on a baking sheet and bake for about 5 minutes, until golden brown. Increase the oven temperature to 400°.

In a large skillet, cook the sausage meat over moderate heat, breaking it up with a spoon, until no pink remains, about 10 minutes. Continue to cook the sausage, stirring occasionally, until browned, about 10 minutes longer. With a slotted spoon, add the sausage to the bread in the bowl.

Add the 4 tablespoons of solid butter to the fat in the skillet and heat. Add the celery and onions, season lightly with salt and pepper and cook over moderately high heat, stirring, until the onions start to soften, about 5 minutes. Reduce the heat to low and cook, stirring occasionally, until the celery and onions are completely softened, about 20 minutes. Add the wine and simmer over high heat until reduced by three-fourths, about 4 minutes. Let the mixture cool to room temperature.

Add the vegetable mixture and the pine nuts to the bread cubes and sausage and toss. Add the oysters and their liquor, the thyme and marjoram and enough stock so that the bread is very moist but not overly soggy season the stuffing with salt and pepper. Transfer the stuffing to the prepared baking dishes. Brush the tops of the stuffing with the melted butter.

Bake the stuffing in the upper third of the oven for about 15 minutes, or until hot. Preheat the broiler. Broil the stuffing 6 inches from the heat for about 2 minutes, rotating the baking dishes as needed, until nicely browned on top. Serve right away.

  • 1/4 pound package Neese's sausage with sage
  • 1 cup onion, chopped
  • 1/2 cup celery, sliced
  • 1/4 cup green and or red bell peppers, chopped
  • 1/2 tablespoon fresh garlic, chopped
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon ground black pepper
  • 4 1/2 cups crumbled day-old cornbread
  • 1 cup Pepperidge Farm cubed Herb Seasoned stuffing
  • 1 large egg, beaten
  • 1-1/4 to 1-1/2 cups reduced sodium chicken broth (check for desired consistency)
  • 1/2 can reduced fat cream of chicken soup
  • 1 (16 ounce) can shucked raw oysters, drained and rinsed

Step 1

Preheat oven to 360. Spray a baking dish with cooking spray. Set aside.

Heat a large skillet over med-high heat. Add sausage, cook until browned. Using a slotted spoon, remove sausage, reserving rendered fat in pan.

Add onions, celery, bell pepper and garlic to pan. Cook until tender, stirring often about 5-6 min. Add seasonings and cook another 2 minutes.

In large bowl combine cornbread, stuffing, sausage, onion mixture, eggs, broth, soup and oysters, gently folding until well combined. Pour into prepared dish.

Bake, uncovered, until top is golden brown and dressing is firm to the touch, about 45 minutes.

Bread Stuffing with Oysters and Sausage

This bread stuffing has it all! Oysters, sausage, pork, mushrooms, nuts! Use this to stuff your bird this Thanksgiving and all your guests will go crazy over the wonderful flavor combination.


  • 2 bags plain, cubed stuffing mix
  • 2 salsiccia Sicilian (Sicilian Sausage)
  • 3 / 4 pound ground pork
  • 1 / 2 pound livers, gizzards, heart - mixed
  • 2 medium onions, chopped
  • 3 / 4 pound butter
  • Button mushroom, quartered
  • 1 / 2 cup cashew nuts
  • 1 / 4 cup oriental oyster sauce
  • 4 tablespoons Tbs. Hoisin sauce
  • 1 can whole cranberries
  • 1 tin smoked oysters, coarsely chopped
  • 2 eggs, beaten


  1. Fry onions in butter, slowly until they are just browned. Add meats, one variety at a time. Cook until done. Remove from frying pan and pass ingredients through a food grinder (twice) into a large mixing bowl.
  2. Parboil the mushrooms in 2-3 cups of water for 3-4 minutes, drain and reserve mushrooms and water.
  3. Add stuffing mix to bowl with meat and soften the bread mix with some of the mushroom water. Stir and blend well. Add mushrooms, nuts, oyster and Hoisin sauces and eggs. Mix well.
  4. Gently fold in cranberries and oysters, until they are well distributed--add more mushroom water, if needed.
  5. Bake in a separate dish at 325 degrees F for 1 hour or to an internal temperature of 160 degrees F.
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Step By Step Instructions

One of my favorite things about stuffing is how easy it is to make. First, heat a skillet over medium heat and brown the andouille sausage. This renders the fat a bit and gives the andouille sausage a caramelized flavor.

Add the butter, green pepper and onion and cook until the vegetables are soft, about 2-3 minutes.

Add the Cajun seasoning and oysters and cook about 5-10 minutes, or until oysters are fully cooked.

If your oysters are very large, I recommend cutting them in half so they are more evenly distributed throughout the stuffing. If your oysters are smaller sized you can leave them whole.

Preheat the oven to 350 degrees. While the oysters are cooking, crumble the cornbread and place in a large bowl and add the oyster and sausage mixture.

Add the reserved oyster liquid and chicken broth mix thoroughly. Add the chicken broth ½ cup at a time to avoid over-saturation.

Pour in a baking dish, cover (either with a lid or aluminum foil) and bake for 45 minutes. Remove the cover for the last 15 minutes of cooking to crisp up the top. Stuffing should be lightly browned and crisp on top.


Sprinkle fish with 1 1/2 teaspoons of the salt. In a skillet, heat oil and sauté sausage, garlic, onion, and tomato. Combine oyster sauce, mayonnaise, ginger, pepper, and the remaining 1 1/2 teaspoons salt. Spread half of the oyster sauce mixture inside fish stuff with sausage mixture. Spread remaining oyster sauce mixture over fish. Wrap fish in ti leaves and a sheet of heavy foil. Place in a pan and bake in electric oven at 350°F for to 1 hour, or until done. Makes 8 to 12 servings.

How to Make It

Preheat oven to 300°. Divide bread cubes between 2 baking sheets and toast in oven, stirring occasionally, until dry and crisp, about 30 minutes. Let cool on sheets, then pour into a large bowl. Increase oven temperature to 350°.

Meanwhile, cook Chinese sausage in a large heavy frying pan over medium heat until edges begin to curl and fat renders, about 4 minutes. With a slotted spoon, transfer sausage to bowl of bread cubes, leaving fat behind (if there isn't any fat, add 2 tbsp. oil). Increase heat to medium-high, add shiitakes, and cook until golden, about 5 minutes. Season lightly with salt and pepper, then scoop into bowl of sausage and bread cubes.

Wipe out pan. Add bacon and cook over medium heat until browned and fat has rendered, about 8 minutes. Using a slotted spoon, transfer bacon to bread cube mixture, leaving fat in the pan. Discard all but 2 tbsp. fat.

Add leeks, celery, and carrots to pan and cook over medium heat until softened, about 10 minutes. Add chestnuts and chopped herbs, then season with salt and pepper. Add butter to pan and allow to melt completely.

Stir vegetable mixture into bread cube mixture. With kitchen scissors, snip oysters into 1/2-in. to 1-in. pieces and add to bowl. Add stock, season with salt and pepper, and mix thoroughly.

Butter a 3 1/2- to 4-qt. baking dish. Transfer stuffing to dish and cover with foil. Bake 30 minutes, then remove foil and bake until golden and crispy on top, 30 to 40 minutes more.

Watch the video: Λαδένια (July 2022).


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