Preheat your oven to 375°F and lightly grease a large baking dish.

In a large skillet over medium heat, cook the Jimmy Dean sausage until browned and fully cooked, breaking it up into crumbles as it cooks. Once done, set aside, leaving a little of the rendered fat in the pan for added flavor.

In the same skillet, add the diced onion and celery. Sauté over medium heat until they’re soft and fragrant, about 5–7 minutes.

In a large mixing bowl, combine the cooked sausage, sautéed vegetables, and the cornbread stuffing mix.

Add the cream of chicken soup, smoked paprika, complete seasoning, and a pinch of salt and pepper. Pour in the chicken stock and gently mix until everything is well moistened. If it looks too dry, add a little more stock. It should have a moist consistency before baking.

Transfer the dressing mixture to your 9x13-inch rectangular baking dish and spread it evenly.

Dot the top with the pieces of butter, spacing them out to help the top brown and flavor the dish as it bakes.

Cover the dish loosely with foil and bake for 35 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the top is lightly golden and the dressing is set.

Let cool slightly before serving.