Oyster Sausage Stuffing

Serves 4-6 (f you are serving more, double or triple the ingredients)

INGREDIENTS

• 14 ounce bag of seasoned stuffing mix (or 14 oz day-old bread, cut into small pieces)
• 8 tablespoons butter (1 stick)
• 1 large onion, chopped
• 3 celery ribs, chopped
• Salt & pepper to taste
• 1 tbsp Fresh Thyme (If no fresh, dried works)
• 6 ounces chicken broth, plus more if needed
• 3-4 Italian Sausages (Depending on size)
• 4 ounces white wine
• 1lb shucked oyster meat, drained (reserve juice)
• Juice of 1/2 lemon
• 2 tablespoons of chopped parsley (optional)
• 1 tablespoon of Old Bay seafood seasoning
• 2 tablespoons of butter, cut into small pieces
• IF YOU PLANNED TO MAKE BAKED STUFFED
• SHRIMP Raw Fresh Shrimp – Peeled & Deveined, as many as you want

Instructions

1. Place bread stuffing mix in a large bowl.
2. Melt butter in a large skillet over medium heat. Add the chopped onion and celery and sauté for 6-8 minutes until soft and just beginning to brown. Season lightly with salt and pepper. Deglaze the pan with the chicken broth and white wine and cook for another 2-3 minutes. Remove from the heat and let cool slightly.
3. In a medium bowl, mix lightly the drained oysters, the lemon juice, and the parsley (if using).
4. Add the cooled onion mixture to the bread. Gently fold in the oysters and the seafood seasoning. Add the reserved oyster liquor and mix gently. Add a more chicken stock if the stuffing seems dry. It should be very moist.
5. Put the stuffing in a large, greased baking dish. Dot the surface with small pieces of butter. Cover tightly with foil and bake at 350° oven for 30 minutes. Remove foil and bake for an additional 15 minutes.
6. If you plan to make baked stuffed shrimp, reserve stuffing on the side (depending on how many shrimps you will be making). Read below for shrimp deveining & butterflying instructions.

Stuffed Shrimp Recipe

Shrimp Deveining, Butterflying, & Cooking Instructions

If you just want to make regular shrimp cocktail and not stuff them, you should still peel & devein the shrimp first before cooking!

Instructions

1. Preheat oven to 450 degrees F (230 C).
2. Peel raw shrimp leaving tail on.
3. Remove vein with tip of the knife.
4. Butterfly shrimp by inserting a knife about three-quarters of the way into shrimp near the head and cut nearly all the way down the center of the shrimp's back to the tail, leaving the front of the shrimp intact.
5. Place shrimp butterflied side down on a baking sheet sprayed with non-stick spray.
6. Scoop stuffing mixture into butterflied shrimp.
7. Curl the shrimp tails over top of the stuffing mixture.
8. Bake 5 - 8 minutes.
9. Remove pan from oven and sprinkle stuffed shrimp with more parsley if desired. Serve immediately.

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