Delicious and easy-to-prepare Surf n Turf dressing for Thanksgiving with oysters and sausage.
Prep Time:25 minutes
Cook Time:1 minute
Total Time:26 minutes
Yield:6 servings 1x
6 tbsp unsalted butter
1?4 lb. smoked sausage, chopped
1 cup yellow onion, chopped
1 bunch green onions, chopped
1 tsp dried thyme
2 cups breadcrumbs, seasoned
10 oysters, freshly shucked, with liquor reserved
1 cup Swanson chicken broth
2 eggs, well beaten
1 tsp. salt
3/4 tsp. freshly ground pepper
In a large frying pan over medium heat, melt the butter. Sweat the yellow onions, green onions, and thyme.
Add the sausage and giblets and sauté until lightly browned, 8 to 10 minutes. Cover and cook, stirring once or twice, about 10 minutes. Remove from the heat and let cool.
In a large bowl, toss together the bread crumbs with any juices from the pan.
Add the two well beaten eggs to the breadcrumbs. Lightly toss.
Combine the oyster juices and the chicken stock and add it to the bread crumb mixture. Add the salt and pepper and stir again.
Add the sausage and giblet mixture to the breadcrumbs and toss.
To bake the dressing alongside a turkey in a 325°F oven, position a rack in the upper third of the oven. Generously butter a 9-by-13-inch baking dish. Spoon half of the breadcrumb mixture into the prepared dish for the first layer.
Space the oysters evenly over that layer without letting them touch the sides of the dish. (See photo below)
Spoon the remaining breadcrumbs over the oysters, spreading it to the edges of the dish.
Bake until the dressing is steaming and the top is lightly browned, about 1 hour. Let stand for 5 minutes, then serve hot.