Roasted Pheasants with Oyster Stuffing Recipe

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Roasted Pheasants with Oyster Stuffing
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  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 350° for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 180° for poultry and 165° for stuffing. Cover and let stand for 10 minutes before removing stuffing and slicing. Yield: 6-8 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 630.36 Kcal (2639 kJ)
Calories from fat 210.47 Kcal
% Daily Value*
Total Fat 23.39g 36%
Cholesterol 228.35mg 76%
Sodium 443.46mg 18%
Potassium 931.17mg 20%
Total Carbs 37.14g 12%
Sugars 13.9g 56%
Dietary Fiber 3.72g 15%
Protein 67.33g 135%
Vitamin C 16.3mg 27%
Iron 4.8mg 27%
Calcium 108mg 11%
Amount Per 100 g
Calories 135.68 Kcal (568 kJ)
Calories from fat 45.3 Kcal
% Daily Value*
Total Fat 5.03g 36%
Cholesterol 49.15mg 76%
Sodium 95.45mg 18%
Potassium 200.43mg 20%
Total Carbs 7.99g 12%
Sugars 2.99g 56%
Dietary Fiber 0.8g 15%
Protein 14.49g 135%
Vitamin C 3.5mg 27%
Iron 1mg 27%
Calcium 23.3mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.8
  • 16

Good Points

  • saturated fat free,
  • low sodium

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