L
lcsamano
Guest
1 pound mild Italian sausage
1 (16-ounce) package unseasoned dry bread stuffing mix
2 (8-ounce) cans oyster pieces, liquid reserved
2 cups chopped celery
1 onion, chopped
4 tablespoons butter, melted
1 1/2 cups chicken broth
Salt and pepper to taste
Creole seasoning to taste
1. Place sausage in a large, deep skillet. Cook and crumble over medium high heat until evenly brown.
2. In a large bowl combine the dry bread stuffing with the sausage and pan juices. Stir in the oyster pieces and liquid, chopped celery, chopped onion, and butter.
3. Add the broth/liquid a little at a time until the dressing is moist but not soggy. Season to taste with salt, pepper and Creole seasoning.
4. Refrigerate until cold before using.
1 (16-ounce) package unseasoned dry bread stuffing mix
2 (8-ounce) cans oyster pieces, liquid reserved
2 cups chopped celery
1 onion, chopped
4 tablespoons butter, melted
1 1/2 cups chicken broth
Salt and pepper to taste
Creole seasoning to taste
1. Place sausage in a large, deep skillet. Cook and crumble over medium high heat until evenly brown.
2. In a large bowl combine the dry bread stuffing with the sausage and pan juices. Stir in the oyster pieces and liquid, chopped celery, chopped onion, and butter.
3. Add the broth/liquid a little at a time until the dressing is moist but not soggy. Season to taste with salt, pepper and Creole seasoning.
4. Refrigerate until cold before using.