Ingredients
1 envelope onion soup mix2 cups boiling water1/2 cup butter, cubed10 cups cubed day-old bread, toasted1 can (8 ounces) whole oysters, drained1/2 pound bulk pork sausage, cooked and drained1/2 cup minced fresh parsley3/4 teaspoon poultry seasoning
Preparation
Preheat oven to 375°. Place soup mix in a bowl; add boiling water and let stand for 5 minutes. In a Dutch oven, melt butter. Stir in bread cubes and onion soup mixture. Cover and cook over low heat for 5 minutes, stirring occasionally. Gently stir in the oysters, sausage, parsley and poultry seasoning.
Transfer to a large greased cast-iron skillet or 2-1/2-qt. baking dish. Cover and bake until heated through, 40-50 minutes.
