This dressing is full of flavor inspired by the Coastal South.
Sausage and Oyster Dressing
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- ½ (16-ounce) package ground mild pork sausage with sage
- 2 cups chopped yellow onion
- 1 cup thinly sliced celery
- ½ cup chopped green bell pepper
- 1 tablespoon minced fresh garlic
- 1 tablespoon chopped fresh sage
- 1½ teaspoons kosher salt
- 1 teaspoon hot sauce
- ¼ teaspoon ground black pepper
- 10 cups cubed day-old cornbread
- 2 large eggs, lightly beaten
- 2 cups reduced-sodium chicken broth
- 2 (8-ounce) packages shucked raw oysters, drained (about 2 cups)
- Preheat oven to 350°. Spray a 2-quart baking dish with cooking spray. Set aside.
- Heat a large nonstick skillet over medium-high heat. Add sausage; cook, stirring frequently, until browned and crumbly, 6 to 8 minutes. Using a slotted spoon, set sausage aside, reserving rendered fat in pan.
- Add onion, celery, bell pepper, and garlic to pan. Cook, stirring occasionally, until tender, approximately 10 minutes. Stir in sage, salt, hot sauce, and pepper; cook 3 minutes more.
- In a large bowl, gently fold together cornbread, sausage, onion mixture, eggs, broth, and oysters. Pour mixture into prepared dish.
- Bake, uncovered, until top is golden brown and dressing is firm to the touch, approximately 40 minutes.
Taste of the South https://www.tasteofthesouthmagazine.com/