Bread Stuffing with Oysters and Sausage

Bread Stuffing with Oysters and Sausage

This bread stuffing has it all! Oysters, sausage, pork, mushrooms, nuts! Use this to stuff your bird this Thanksgiving and all your guests will go crazy over the wonderful flavor combination.


  • 2 bags plain, cubed stuffing mix
  • 2 salsiccia Sicilian (Sicilian Sausage)
  • 3/4 pound ground pork
  • 1/2 pound livers, gizzards, heart - mixed
  • 2 medium onions, chopped
  • 3/4 pound butter
  • Button mushroom, quartered
  • 1/2 cup cashew nuts
  • 1/4 cup oriental oyster sauce
  • 4 tablespoons Tbs. Hoisin sauce
  • 1 can whole cranberries
  • 1 tin smoked oysters, coarsely chopped
  • 2 eggs, beaten


  1. Fry onions in butter, slowly until they are just browned. Add meats, one variety at a time. Cook until done. Remove from frying pan and pass ingredients through a food grinder (twice) into a large mixing bowl.
  2. Parboil the mushrooms in 2-3 cups of water for 3-4 minutes, drain and reserve mushrooms and water.
  3. Add stuffing mix to bowl with meat and soften the bread mix with some of the mushroom water. Stir and blend well. Add mushrooms, nuts, oyster and Hoisin sauces and eggs. Mix well.
  4. Gently fold in cranberries and oysters, until they are well distributed--add more mushroom water, if needed.
  5. Bake in a separate dish at 325 degrees F for 1 hour or to an internal temperature of 160 degrees F.

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