Ingredients

• 1 pound pork 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
• Creole seasoning to taste

Instructions

1. Place sausage in a large, deep skillet. Cook and crumble over medium high heat until evenly brown.
2. 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.
3. Add the broth/liquid a little at a time until the dressing is moist but not soggy. Season to taste with salt, pepper and Creole seasoning. Refrigerate until cold and stuff in turducken.