Oyster Stuffing For Turkey

• 1/2 lb ground sausage (not links)
• 1 1/2 cups chopped onions
• 2 cups finely chopped celery
• 12 cups dried bread, cubes
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1 teaspoon rubbed savory
• 1 teaspoon dried sage or 1 teaspoon ground sage
• 1 teaspoon dried thyme leaves or 1 teaspoon ground thyme
• 4 ounces cans oysters, drained and finely chopped (freeze remainder for next time!)
• 1 can chicken broth
• 2 eggs, slightly beaten

1. In large frying pan, saute sausage meat, stirring to break up, until lightly brown.
2. Lift out with slotted spoon into large bowl.
3. In drippings (add a little butter, if there's not enough), saute celery and onion until tender-- 8 to 10 minutes.
4. Add to sausage meat.
5. Add next seven ingredients; mix well.
6. Add broth and eggs.
7. Mix.
8. If the stuffing is not moist enough, add a little water, but be careful because you don't want it too wet.
9. The turkey will add moisture during the cooking process.
10. Use this recipe to stuff a 10- 12 lb turkey.
11. Spoon dressing into turkey cavities, but do not pack.

ground sausage, onions, celery, bread, salt, pepper, sage, thyme, oysters, chicken broth, eggs

Taken from www.food.com/recipe/oyster-stuffing-for-turkey-46701 (may not work)