Oyster Pecan Stuffing
½ lb. pork sausage meat
½ cup butter
1 cup chopped onions
1 cup chopped celery
2 tbls. chopped parsley
1 tsp. salt
¼ tsp. white pepper
½ tbls. Worchester Sauce
3 cups fresh oysters or 3 cans of 8 oz. oysters – drained
1 cup coarsely chopped pecans
6 cups day old bread cubes, crusts removed or 6 cups cornbread stuffing mix
In a 6 qt. dutch oven, sauté the sausage until golden, (about 5 minutes)
Remove sausage and add the butter to sausage fat.
Then add the onions, celery and parsley to fat and sauté until golden (about 5 minutes).
Remove from heat.
Add salt, pepper, W.S., oysters, sausage, pecans and stuffing mix.
Toss lightly to mix well and stuff that big bird.
Last, but certainly not least – ENJOY!!
Pairs Well With
Makes about 10 cups, enough for a 12 to 14 lb turkey