Oyster And Sausage Stuffing Recipe

ingredients

2 pints fresh shucked oysters, with liquid
2 cups chicken broth
10 ounces frozen chopped spinach, thawed
1 pound bulk Italian sausage
2 cups chopped onion
1 tablespoon poultry seasoning
1 1/2 cup celery, chopped
1 teaspoon fennel seed
3 large eggs, slightly beaten
2 loaf French bread, cubed
6 tablespoons butter, melted
salt and pepper, to taste

directions

Preheat the oven to 325 degrees F. Grease a casserole dish.

Heat the chicken broth in a saucepan over medium-high heat. Bring to a boil. Add the oysters with their liquid, remove from heat and set aside.

Cook the spinach as directed on the package. Drain well, squeezing out excess liquid, and set aside.

Heat a skillet over medium heat. Crumble the sausage into the skillet and add the onions and celery. Saute, stirring to break up the meat, for 5 minutes or until the celery and onions are softened and the meat is no longer pink.

Remove the skillet from the heat and stir in the poultry seasoning and fennel seed. Set the skillet aside to cool.

In a large bowl, stir the beaten eggs and the broth with the oysters until it is well mixed. Add the bread cubes and toss to completely coat the bread with the broth.

Stir in the spinach, sausage, melted butter, and salt and pepper, to taste.

Place the stuffing in the prepared casserole dish and bake at 325 degrees F for 50 minutes (uncovered).

Or, use to stuff a 12-15 pound bird before baking.

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