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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

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| 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. Refrigerate until cold and stuff in turducken. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork sausage	1	pound		1047.7996	0.0	67.8121	84.1868
bread mix	16	ounces	unseasoned	1750.896	345.6432	49.896	15.4224
oyster	2	cans		-	-	-	-
celery	2	cups	chopped	32.32	5.9994	1.3938	0.3434
onion	1		chopped	64.0	14.944	1.76	0.16
butter	4	tablespoons	melted	342.0	15.714	10.686	28.8
turkey broth	1 1/2	cups		-	-	-	-
salt pepper	to taste			-	-	-	-
creole seasoning				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.