Ingredients
1 can (8 ounces) whole oysters2 cups herb stuffing mix2 cups corn bread stuffing mix1 can (14-1/2 ounces) chicken broth, divided1 medium onion, chopped1/2 cup chopped celery1/4 cup egg substitute2 pheasants (2 to 3 pounds each)2 tablespoons Worcestershire sauce1 teaspoon poultry seasoning6 bacon strips
Preparation
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.
Combine Worcestershire sauce and remaining broth; spoon over pheasants. Sprinkle with poultry seasoning. Place three bacon strips over each pheasant.
Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 180° for poultry and 165° for stuffing. Cover and let stand for 10 minutes before removing stuffing and slicing.
