Sausage and Oyster Stuffing

Ingredients

• 1/2 pound (227 g) pork sausage
• 1/2 cup (120 mL) diced onion
• 1/2 cup (120 mL) diced celery
• 1/2 cup (120 mL) diced red bell pepper
• 2 cloves garlic, minced
• 1 teaspoon (5 mL) dried thyme
• 1 teaspoon (5 mL) dried sage
• 1 teaspoon (5 mL) dried rosemary
• 1/2 teaspoon (2.5 mL) ground black pepper
• 1/4 teaspoon (1.25 mL) ground nutmeg
• 1/4 teaspoon (1.25 mL) ground cumin
• 2 cups (480 mL) chicken broth
• 1/2 cup (120 mL) dry white wine
• 1/4 cup (60 mL) unsalted butter
• 1/2 cup (120 mL) chopped fresh parsley
• 1 (8-ounce) (227 g) container shucked oysters, drained and chopped
• 1/2 teaspoon (2.5 mL) salt
• 1/4 teaspoon (1.25 mL) freshly ground black pepper
• 1 tablespoon (15 mL) fresh lemon juice
• 3 cups (720 mL) cubed white bread

Directions

1. In a large skillet, cook the sausage over medium-high heat until browned and cooked through, about 8 minutes.
2. Add the onion, celery, bell pepper, garlic, thyme, sage, rosemary, black pepper, nutmeg, and cumin and cook until the vegetables are softened, about 5 minutes.
3. Add the chicken broth, wine, and butter and bring to a simmer. Simmer for 5 minutes.
4. Add the parsley, oysters, salt, black pepper, and lemon juice and stir to combine.
5. Add the bread cubes and stir until the bread is completely coated with the liquid.
6. Transfer the stuffing to a baking dish and bake at 350°F (180°C) for 25-30 minutes, or until the top is golden brown.

Interesting Facts

• Oysters are a great source of protein and essential vitamins and minerals.
• The sausage gives the stuffing a savory flavor, while the herbs and spices give it a bit of kick.
• This stuffing can be prepped ahead of time and stored in the refrigerator for up to two days before baking.