Smoked Sausage & Tasso

Cornbread Dressing


2 tablespoons canola oil

1 pound smoked sausage, diced

½ pound tasso, cubed

4 tablespoons unsalted butter

4 cups onion, diced

2 cups celery, diced

2 cups green bell pepper, diced

2 tablespoons garlic, minced

1 tablespoon Paul Prudhomme Poultry Magic

1 bunch green onions, chopped

½ bunch parsley, chopped

2 tablespoons sage, chopped

1 quart chicken stock

2 pounds prepared cornbread (bought from Rouses Bakery), cut into cubes


  1. Heat the canola oil in a large pan over medium-high heat, and cook the smoked sausage to render the fat, around 5 minutes.
  2. Add the tasso and cook for an additional 2 minutes.
  3. Remove the sausage and tasso from the pan, reserving the fat. Place the cooked meat on a plate lined with a paper towel to absorb the excess grease.
  4. Add the butter to the reserved fat from the sausage and tasso into the pan; heat until melted.
  5. Add the onion, celery and bell pepper to the butter and reserved fat mixture in the pan, and cook over medium heat.
  6. Scrape the bottom of the pan with your spoon to release the fond from the bottom of the pan. This will help give a little more color to the vegetables. (You can add a little of the chicken stock to the pan if necessary to help loosen the stubborn bits.)
  7. After the vegetables have cooked down and caramelized, add the garlic and Poultry Magic to the pan, and cook for an additional 2 minutes.
  8. Combine the cubed cornbread, tasso and smoked sausage, cooked vegetables, green onion, parsley and sage in a mixing bowl. Toss until completely mixed.
  9. Transfer the dressing mix to a 9×13 pan, and pour the chicken stock over the mixture.
  10. Preheat the oven to 400°F, and bake the dressing for 45 minutes until a golden brown crust forms on the top.
  11. Remove from the oven and set aside for 10 minutes before serving.


Ingredients used in this recipe