Roasted Pheasants With Oyster Stuffing

• 1 can (8 ounces) whole oysters
• 2 cups herb stuffing mix
• 2 cups corn bread stuffing mix
• 1 can (14-1/2 ounces) chicken broth, divided
• 1 medium onion, chopped
• 1/2 cup chopped celery
• 1/4 cup egg substitute
• 2 pheasants (2 to 3 pounds each)
• 2 tablespoons Worcestershire sauce
• 1 teaspoon poultry seasoning
• 6 bacon strips

1. Drain oysters, reserving liquid; coarsely chop oysters. In a large bowl, combine the oysters and liquid, stuffing mixes, 3/4 cup broth, onion, celery and egg substitute. Loosely stuff into pheasants. Skewer or fasten openings. Tie drumsticks together. Place breast side up on a rack in a roasting pan.
2. Combine Worcestershire sauce and remaining broth; spoon over pheasants. Sprinkle with poultry seasoning. Place three bacon strips over each pheasant.
3. Bake, uncovered, at 350u0b0 for 1-1/4 to 1-1/2 hours or until a thermometer reads 180u0b0 for poultry and 165u0b0 for stuffing. Cover and let stand for 10 minutes before removing stuffing and slicing.

oysters, herb stuffing mix, corn bread, chicken broth, onion, celery, egg substitute, pheasants, worcestershire sauce, poultry seasoning, bacon strips

Taken from www.tasteofhome.com/recipes/roasted-pheasants-with-oyster-stuffing/ (may not work)