Oyster Pecan and Sausage Stuffing


  • 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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