This Smoked Sausage Cornbread Dressing is a delicious take on classic cornbread dressing.
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
- Preheat oven to 350°. Spray a 3½-quart baking dish with cooking spray.
- 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.
- 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.
- Crumble Crispy Cornbread into a large bowl, and add cooked vegetables, parsley, sage, and poultry seasoning. Stir in broth until moistened.
- In a small bowl, whisk together eggs and sour cream; stir into cornbread mixture until well combined. Pour into prepared pan.
- Bake for 30 minutes. Stir mixture in pan, and bake 20 to 30 minutes more or until top is browned and center is set.
Makes 1 (12-inch) loaf
- 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
- 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.
- 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.
- Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Let cool completely in skillet.
Kitchen Tip: Cornbread can be made up to 3 days ahead.
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