Southern Style Cornbread Dressing

Dice the yellow onion, celery stalks, and green bell pepper. Mince the garlic.

Slice the andouille sausage into rounds, then cut each round in half, and then cut each half into quarters to create bite-sized pieces.

Crumble the cornbread into a large mixing bowl, ensuring a mix of fine crumbs and larger pieces.

Heat 1/4 cup of olive oil in a large skillet over medium-high heat. Add the sliced andouille sausage and cook for about 3 minutes, stirring occasionally, until browned and some fat has rendered.

Add the diced yellow onion, celery, and green bell pepper to the skillet with the sausage. Cook for about 5 minutes, stirring frequently, until the vegetables begin to soften.

Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.

Pour the sausage and vegetable mixture from the skillet into the large bowl with the crumbled cornbread.

Add the Creole seasoning, sage, salt, cayenne pepper, and black pepper to the bowl.

Pour in 4 cups of chicken broth and the melted butter. Stir everything together until well combined. Add more broth if needed to reach desired consistency.

Preheat oven to 425°F (220°C). Grease a baking dish with butter.

Pour the dressing mixture into the prepared baking dish and spread it evenly.

Bake for 25 minutes.

Remove the dish from the oven, stir the dressing, and return to the oven for another 25 minutes, or until heated through and lightly browned on top.