Sausage and Oyster Dressing

sausage and oyster

This dressing is full of flavor inspired by the Coastal South.

Sausage and Oyster Dressing
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  1. ½ (16-ounce) package ground mild pork sausage with sage
  2. 2 cups chopped yellow onion
  3. 1 cup thinly sliced celery
  4. ½ cup chopped green bell pepper
  5. 1 tablespoon minced fresh garlic
  6. 1 tablespoon chopped fresh sage
  7. 1½ teaspoons kosher salt
  8. 1 teaspoon hot sauce
  9. ¼ teaspoon ground black pepper
  10. 10 cups cubed day-old cornbread
  11. 2 large eggs, lightly beaten
  12. 2 cups reduced-sodium chicken broth
  13. 2 (8-ounce) packages shucked raw oysters, drained (about 2 cups)
  1. Preheat oven to 350°. Spray a 2-quart baking dish with cooking spray. Set aside.
  2. 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.
  3. 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.
  4. In a large bowl, gently fold together cornbread, sausage, onion mixture, eggs, broth, and oysters. Pour mixture into prepared dish.
  5. Bake, uncovered, until top is golden brown and dressing is firm to the touch, approximately 40 minutes.
Taste of the South


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