- Celery (1 cup chopped)
- Onions (2 cups chopped)
- Butter (stick or more)
- Sausage, loose (1 lb.)
- Sour cream (1/2 pint – 1 pt.)
- Oysters (1/2 pt or more)
- Bag of Stuffing Mix and/or whatever odds and ends you may have
- White wine
- Seasonings (Bell or a combination of sage, thyme, S&P)
Saute the onions and celery in the butter. Add it to the stuffing mix in a big pan/bowl. Brown the sausage meat and break it well. Add to the mix. Fold in the sour cream and oysters. Season till it smells good! Add wine till it feels like stuffing. I usually make it kind of wet and sometimes you can overdo it but it is not meant to be a “dry” stuffing. Gently pack it into a big turkey and roast.
Tom Ayling, from his Uncle Joe!