Course: Side Dish
Cuisine: American
Servings: 16 People


  • ½ lb Pound Pork Sausage
  • ½ lb Unseasoned Dry Bread Stuffing Mix
  • 8 oz Oyster Pieces, Liquid Reserved (can)
  • 1 cup Chopped Celery
  • ½ Onion, Chopped
  • 2 tbsp Butter, Melted
  • ¼ cup Turkey Broth
  • Salt & Pepper to Taste
  • Creole Seasoning to Taste


  • Place sausage in a large, deep skillet.
  • Cook and crumble over medium high heat until evenly brown.
  • 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.
  • 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.