Courtesy of Taste of the South.
- 1/2 (16-ounce) package ground mild pork sausage with sage
- 2 cups chopped yellow onion
- 1 cup thinly sliced celery
- 1/2 cup chopped green bell pepper
- 1 Tbsp. minced fresh garlic
- 1 Tbsp. chopped fresh sage
- 1 1/2 tsp. kosher salt
- 1 tsp. hot sauce
- 1/4 tsp. 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 Louisiana 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 for 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.