sausage and oyster stuffing

ingredients

• servings: 1
• 1 pound lamb sausage
• 16 ounces unseasoned dry bread stuffing mix
• 2 (8 ounce) cans oyster pieces, liquid reserved
• 2 cups chopped celery
• 1 onion, chopped
• 4 tablespoons butter, melted
• 1 1/2 cups turkey broth
• salt and pepper to taste
• seasoning to taste

recipe

• 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 seasoning. refrigerate until cold and stuff in turducken.