Oyster Pecan and Sausage Stuffing
Ingredients
1 pint of fresh oysters, drained, liquor reserved | ||
1/2 lb sweet Italian sausage, removed from casing and broken up | ||
1/2 cup butter | ||
1 cup onion, chopped | ||
1 cup celery, chopped | ||
2 tbs parsley, chopped | ||
pinch of kosher salt | ||
pinch of white pepper | ||
1/2 tbs Worcestershire sauce | ||
1 cup pecans, coarsely chopped | ||
6 cups day old bread, cut into cubes, crust removed |
This stuffing makes a wonderful marriage of oysters, sausage and pecans.
- In a large saute pan or dutch oven, saute the sausage until browned. About 5 minutes.
- Remove sausage and add the butter to the sausage fat.
- Add the onion and celery and saute until soft.
- Season with salt and pepper and remove from heat.
- Add the Worcestershire, oysters, cook sausage, pecans and bread cubes.
- Mix well.
- Use to stuff the turkey or chicken.
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