Cracker dressing with sausage and smoked oysters

1 servings

Ingredients

Quantity Ingredient
1 pounds Pork sausage
1 pounds Saltine crackers
3 cups Chicken stock; hot
1 cup Onion; chopped
1 cup Celery; chopped
2 tablespoons Butter
4 teaspoons Sage; rubbed
2 teaspoons Thyme (leaves)
1 tablespoon Parsley
½ teaspoon White pepper
2 cans Smoked oysters; drained

Directions

Recipe by: Randy Pollak Cook sausage in a medium frying pan, chopping and stirring with a wooden spoon to crumble. Remove sausage reserving about 2 tablespoons of fat. Add butter heat until melted, then add onions and celery. Saute until onions are soft and translucent. In a very large mixing bowl, add crackers and crush into small pieces. Add all remaining ingredients except for chicken stock. Mix until thoroughly combined. Add chicken stock and stir until well moistened.

Use as a stuffing for poultry or transfer to a baking dish and bake at 350-degrees for about 1 hour or until done.

From Randy Pollack

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