Chesapeake Bay Sausage & Oyster Stuffing
The classic Chesapeake Bay Thanksgiving turkey
Ingredients
Using a 10-12 lb turkey
- 1 lb Pork sausage
- 2 Onions
- 3 Stalks celery, chopped
- 2 tbsp Butter
- 2 tsp Rubbed sage
- 1 16 oz Jar of shucked oysters
- 1 tsp Old Bay seasoning
- 1 1/2 pkgs (~21 ounces) Herb Seasoned Stuffing
- 2 1/2 cups Chicken broth
- Salt and pepper to taste
Instructions
- Preheat your oven to between 350 degrees. Place your turkey in a large roasting pan. (Roasting pans take up a lot of room on a sailboat so for this Thanksgiving dinner we put the turkey in a disposable foil pan and placed it on a cooking sheet for added support.)
- Light your burner and heat up your largest sauce pan. Sauté the sausage until just brown. Add 2 tablespoons of butter and sauté celery and onions for 5 minutes. Add seasonings and oysters, with their juice. Cook until oysters start to firm up, about 5 minutes. Add chicken broth and stuffing mix. Toss stuffing mix in the broth until it is moistened. Turn off you burner and continue to toss for another minute or so.
- Carefully stuff your turkey, one large spoonful at a time. Extra stuffing can either be placed around the turkey (no gravy or basting though. The stuffing will soak up the drippings) or in a separate dish to bake later. Place in your preheated oven. Keep the heat between 325-375 degrees. Roast for approximately 3 hours, basting occasionally, until golden.
Notes
