Smoked Sausage Cornbread Dressing

Smoked Sausage Cornbread Dressing

This Smoked Sausage Cornbread Dressing is a delicious take on classic cornbread dressing.

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Smoked Sausage Cornbread Dressing
 
Makes 10 to 12 servings
Ingredients
  • 1 (16-ounce) package smoked sausage, chopped
  • ¼ cup butter
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • Crispy Cornbread (recipe follows)
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh sage
  • 1 tablespoon poultry seasoning
  • 5 cups chicken broth
  • 3 large eggs
  • 1 cup sour cream
Instructions
  1. Preheat oven to 350°. Spray a 3½-quart baking dish with cooking spray.
  2. In a large skillet, cook sausage over medium-high heat, stirring occasionally, until browned. Using a slotted spoon, remove sausage from skillet, and let drain on paper towels, leaving as much drippings in skillet as possible.
  3. Melt butter with drippings in skillet over medium heat. Add onion and next 3 ingredients; cook, stirring frequently, for 8 minutes or until vegetables are tender.
  4. Crumble Crispy Cornbread into a large bowl, and add cooked vegetables, parsley, sage, and poultry seasoning. Stir in broth until moistened.
  5. In a small bowl, whisk together eggs and sour cream; stir into cornbread mixture until well combined. Pour into prepared pan.
  6. Bake for 30 minutes. Stir mixture in pan, and bake 20 to 30 minutes more or until top is browned and center is set.

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Crispy Cornbread
 
Makes 1 (12-inch) loaf
Ingredients
  • ⅔ cup vegetable oil, plus more for skillet
  • 2 cups all-purpose flour
  • 2 cups yellow cornmeal
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • 1½ teaspoons salt
  • 1 teaspoon baking soda
  • 2 cups buttermilk
  • 2 large eggs, lightly beaten
Instructions
  1. Preheat oven to 400°. In a 12-inch cast-iron skillet, pour vegetable oil to a depth of ⅛ inch, and place skillet in oven to heat.
  2. In a large bowl, whisk together flour and next 5 ingredients. Add buttermilk, eggs, and remaining ⅔ cup oil, stirring until well combined. Carefully pour batter into hot skillet.
  3. Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Let cool completely in skillet.
Notes
Kitchen Tip: Cornbread can be made up to 3 days ahead.

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