Recipe Database
Two Sausage Oyster Stuffing
Two Sausage Oyster Stuffing
Serves: 8 to 10

1 lb pork sausage
1 lb of Andouille sausage
2 lbs of Oysters
1 med onion (chopped)
4 stalks of celery(chopped)
5 cups of chicken stock
1 lb bread crumbs 

Remove casing from pork sausage and smoosh into large skillet. Brown pork sausage till almost done, Cut andouille sausage into bite size (1/4" - 1/2”) pieces, add andouille to skillet.. Cook through. Drain pan slightly and add celery and onion to same pan and cook about 3 minutes until almost soft. In a large bowl combine rest of ingredients, mix well. Add just enough chicken stock to moisten the stuffing but not too wet. Remember you can add but you can't take out. Place the mixture in a buttered casserole dish and bake at 375º for about 50-60 minutes uncovered. To test for doneness shake pan, it should barely jiggle (culinary term). If the stuffing is set let it rest for about 15 minutes covered with foil.

Recipes done at the Insperience Studio in Atlanta.