Smoked Sausage Cornbread Dressing
Makes 10 to 12 servings
  • 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
  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.
Recipe by Paula Deen Magazine at