With steaming green beans and French or Italian bread, this simple eggplant meal tastes great. You can substitute plain bread crumbs for the seasoned ones that are called for. To suit your taste, adjust the amount of red pepper flakes.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 ½ cups turkey broth
- ¼ cup margarine
- 1 (6 ounce) package corn bread stuffing mix
- 1 pound bulk pork sausage
- 1 pound ground beef (Optional)
- 1 small onion, chopped
- 1 egg, beaten
- 1 pint shucked oysters, drained, or more if desired
- 1 turkey giblets, cooked and chopped
- 1 teaspoon poultry seasoning
- salt and ground black pepper to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9-inch baking dish.
- Bring the turkey broth to a boil in a saucepan over medium heat, and melt the margarine in the broth. Stir in the stuffing mix until thoroughly combined. Transfer the stuffing to a large bowl. Stir in pork sausage, ground beef, onion, and egg until the mixture is well combined, and lightly mix in the oysters, turkey giblets, poultry seasoning, salt, and black pepper. Transfer the oyster stuffing to the prepared baking dish, and cover dish with foil.
- Bake in the preheated oven until the sausage and ground beef are cooked through and the stuffing is crisp and lightly browned, about 1 hour.
- To make broth: Simmer the turkey giblets in a small saucepan of lightly salted water, uncovered, for about an hour; drain.
Nutrition Facts
| Calories | 391 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 171 mg |
| Dietary Fiber | 1 g |
| Protein | 27 g |
| Saturated Fat | 7 g |
| Sodium | 1059 mg |
| Sugars | 1 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I found this recipe and started making this about 3 years ago and it is now a requested favorite. I use chicken broth instead of turkey broth (mostly because I usually have chicken broth), I usually x1.5 the oysters (upon request), and started using suggestion to saute onions beforehand, but the first time I made it exactly like the recipe calls for and it works perfectly too.
While I don’t like oyster dressing, my husband was craving one of his childhood Thanksgiving favorites. His grandmother would make oyster dressing every year. I knew completely nada about it beyond I’d never made it because I didn’t like it. I chose this recipe because it looked easy enough to make and it had good reviews. I made a few changes, but they were omissions, not additions (meats). To my delight (and my husband’s), this is EXACTLY like his grandmother used to make! He even forewent a lot of other side dishes to eat more of this. A keeper and I thank you!!
I added 1/2 teaspoon poultry seasoning, 1 pint fresh oysters, 3/4 tsp oregano, 1/4 tsp clove, and 1/4 cup good red wine to this already great recipe. ENJOY
Great flavors in this one! I switched out the beef with bison to reduce the fat and used hot sausage and red pepper to kick it up a bit. I also added shitake mushrooms. Need to remove the foil early to brown the top.
I made this for Thanksgiving dinner, and my family loved it. I used chicken broth instead of turkey broth, and I sauteed the onion in butter/oil along with a couple ribs of celery. I added 1 teaspoon of salt and 1/2 teaspoon black pepper, but I probably could have skipped the added salt because the oysters were salty enough. I’m sure I’ll make this again. It was very easy to make, and there wasn’t a lot left over, which is always a good sign.
BEST EVER HAD FOR LONG TIME… Will contnue making “tweeks” until perfecto 🙂