Surf n Turf Dressing
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
Scale
Ingredients
- 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
Instructions
- 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.
Find it online: https://www.atasteofkoko.com/recipes/dressing