Sausage and Louisiana Oyster Dressing
A wonderful tasting dressing, is easy to make and bursting with flavor!
Great dish for the holidays or just about any day!
- 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
- 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)
- Preheat oven to 350°. Spray a 2-quart baking dish with cooking spray.
- 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.
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.
- 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.
Cook/Prep Time: 30 Minutes
Recipe and Photo courtesy of
Louisiana Seafood Marketing Board,
and Taste of the South magazine. Used with permission.
Cajun Recipes Page 1